Guest guest Posted April 2, 2003 Report Share Posted April 2, 2003 * Exported from MasterCook * Maroulosalata (Spring Lettuce Salad)Recipe By : Bonni @ All Herbal Recipes forum (adapted)Serving Size : 12 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 heads romaine lettuce -- shredded 2 bunches green onions -- chopped 1 cup chopped fresh dill 1 cup chopped fresh flat-leaf parsley 1 cup extra-virgin olive oil -- divided 1/3 cup fresh lemon juice (traditional) salt and cayenne pepper -- to taste 1 preserved lemon -- chopped, for garnish (optional)In a large bowl mix lettuce, green onions, dill, and parsley. Toss with 1/2 cup olive oil and lemon juice. Season with salt and cayenne to taste. Add up to an additional 1/2 cup olive oil as desired. Garnishwith chopped preserved lemon if desired. - - - - - - - - - - - - - - - - - - -NOTES : Dill is an essential herb in Greek cooking and it's key to this lovely, fresh-tasting salad that is a standard on the Greek spring table. This recipe makes a large amount but may be halved. The preserved lemon is an optional garnish to add a dash of color and an extra burst of lemon flavor to the dish. "The spirit of hospitality can thrive in the humblest circumstances. It's a matter of opening our lives to others. . .giving them the best we have to offer, but never allowing elaborate preparations to substitute for the sharing of the spirit of true hospitality." ~Emelie Barnes http://www.Christian-Vegan-Cookinghttp://www.AllNaturalSweetenerRecipeshttp://www.VeganMenusforHealthyLivinghttp://www. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.