This is a salad that older generations grew up with and has remained indelible in our minds. It dates back from the time when tomatoes and cucumbers were only available in summer. Winter was the time of the cabbage and in spring people enjoyed the lettuce with spring onions and fresh dill. There was only one kind of lettuce – romaine lettuce with its large crisp outer leaves and the golden heart. This humble but ultra tasty salad was the faithful companion of the lamb at Easter time. The lettuce was cut in thin strips as nobody knew anything about oxidization when it is cut with a knife. The aroma of the dill and the vinegar remains unforgettable and now and then I make this aromatic plain salad.
Ingredients 1 lettuce or a few leaves depending on the number of people you have to feed A few spring onions – as many as you like Dill – again as much as you like Salt Good quality olive oil Good quality vinegar A few Kalamata olives (optional)
Wash the lettuce leaves and spin dry. Trim and wash the spring onions keeping the fresh green leaves. Wash and dry the dill.
Cut the lettuce leaves in thin strips. Cut the spring onions in rounds. Remove the hard stems of the dill and chop the leaves.
Put everything in a salad bowl, add salt and toss. Drizzle some oil and vinegar. Toss again and serve immediately. If you wish, you can decorate with a few Kalamata olives.
Note: The quantities of the ingredients depend on how much salad you wish to make. There should be just enough oil to coat the lettuce leaves, but it shouldn’t make a pool in the salad bowl. The same applies to the vinegar. You should use enough to taste it, but not to drown the salad. Toss the salad after adding the oil and vinegar, taste and add more as required.