Chef Maria Loi’s Marouli – Romaine Salad
3 hearts of romaine, cut into thin shreds or strips (chiffonade)
½ bunch of fresh dill, stemmed and finely chopped
1 bunch of scallions (white and light-green parts only), thinly sliced
Salt and Pepper to taste
Makes about 1 cup
¼ cup red-wine vinegar (or other wine-vinegar)
¼ teaspoon Greek oregano
Salt and pepper to taste
⅔ cup olive oil
In a large bowl, toss together the romaine, dill, and scallions. Toss with a small amount of dressing until coated.
Combine all ingredients in a re-sealable container; shake vigorously until fully combine and emulsified. Serve immediately.