Serves:4 to 6 |
Prep Time:15 minutes
Since my favorite Greek salad is made with romaine, dill, green onions and lemon dressing (and called maroulosalata), I figured it would work with some Tuscan kale thrown in. The lemon juice helps soften the kale leaves and the dill adds that dimension of “what’s in here that is so delicious?” It’s really just a chopped salad that you can vary with or without feta or with cucumbers instead of croutons if you are a gluten-free type. The key is the kale/romaine combo, which works in a kale caesar salad, too.
1 romaine heart
6 Tuscan (lacinato) kale leaves
2 green onions
2 sprigs fresh dill
1/3 cup crumbled feta cheese, optional
1 juicy Meyer lemon, plus more if needed
1/2 teaspoon Dijon mustard
sea salt or kosher salt
about 1/4 cup extra-virgin olive oil
1 cup garlic croutons
freshly grated pepper
Slice romaine heart crosswise into strips about 1/2-inch thick; discard core. Strip kale leaves off of stems and discard stems. Tear kale into small pieces. Rinse greens and spin dry then place in a salad bowl. Slice green onions in half lengthwise then slice thinly crosswise. Add to bowl with greens. With scissors, snip the greens off the dill right into the bowl, discarding stems. Add feta if using.
Squeeze lemon juice into a small bowl, discarding seeds. Whisk in mustard with a fork. Add a pinch of salt then whisk in olive oil. Drizzle dressing over salad and toss; taste and add more lemon juice or olive oil as needed. Add croutons and pepper to taste and toss again. Taste one more time before serving and add more salt/pepper or lemon juice as needed.