Best Mixed Green Salad From Lesbos Recipes

Mixed Green Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 6

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar
Salt and pepper

Steps:

Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, salt, and pepper, and toss to combine.

Mixed Green Salad from Lesbos image

Provided by Aglaia Kremezi

Yield Makes 4 servings

Number Of Ingredients 13

3-4 tablespoons extra-virgin olive oil
2-3 tablespoons red wine vinegar
Freshly ground black pepper
1 small head romaine lettuce, cored and leaves separated
1 bunch arugula, trimmed and finely chopped
3-4 sprigs watercress, finely chopped
3 scallions (white and most of the green parts), thinly sliced
4 sprigs fresh dill, finely chopped
3-4 sprigs fresh mint, tough stems removed, thinly sliced
3-4 sprigs borage, coarsely chopped (optional; see Note)
1 small fennel bulb, trimmed and very finely chopped or grated
Salt
1/4 cup toasted pine nuts (optional)

Steps:

In a small bowl, whisk together the oil, vinegar and plenty of pepper. Set aside.
Stack half the lettuce leaves, roll them up and cut crosswise into thin slices. Repeat with the remaining lettuce leaves.
In a large bowl, combine the lettuce and other greens, scallions, dill, mint, borage (if using) and fennel. Whisk the dressing again and pour it over the salad. Add salt to taste, toss, and sprinkle with the pine nuts, if using. Serve at once.
NOTE: There is no substitute for borage - its sweet taste and crunchy texture are unique - but I have heard it compared to very tender cucumbers. If you like, add 1/2 cup coarsely grated cucumber to the salad.