Greek Salad

  • Yield: 12 servings


1tablespoon fresh lemon juice
1/2teaspoon salt
1teaspoon honey
1/3cup extra-virgin olive oil
1/2pound (4 cups) escarole (preferably pale inner leaves), chopped
1/4pound (2 cups) tender young mustard greens, trimmed and finely chopped
1/2pound (2 cups) dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices
2ounces (2 cups) baby spinach
1cup watercress sprigs, trimmed
1/2cup chopped fresh dill
1/4cup fresh flat-leaf parsley
1/4cup thinly sliced scallion


  1. To make dressing: Whisk together lemon juice, salt and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
  2. To make salad: Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
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