The Hay Loft: Not Your Grandma’s Green Salad (Unless Your Grandma is from Athens)

When the stunning sunsets of Santorini or the dramatic landscapes of Crete are calling from across the Atlantic, there’s only one place to turn. That would be Kiki’s on the Lower East Side of Manhattan. With authentic Greek fare including moussaka and saganaki, this casual hot spot stands in sharp contrast to the famous Mediterranean joints of midtown with their suits, ties and corporate credit cards. But not all OR’ers are island-dwelling, so if a trip to Kiki’s is not on your agenda, we’ve “borrowed” this acclaimed eatery’s to-die-for recipe for Maroulosalata, a fresh green salad that feels indulgent despite a myriad of health benefits…and we have no intention of returning it. This one is our fool-proof go-to for impressing at dinner parties, and it has yet to fail us.

The Grooming Box:

2 heads romaine lettuce (Vitamin K, Vitamin A, Fiber)

3 scallions (Vitamin K)

1 bunch fresh dill (Vitamin A, Vitamin C)

1/3 cup crumbled feta (sheep’s milk feta is our top choice, as it adds authenticity and extra flavor)

1/2 lemon (Vitamin C)

3 tbsp extra virgin olive oil (a cornerstone of the Mediterranean diet that is touted for it’s numerous health benefits)

The Hack:

Wash all produce. Slice the heads of romaine lettuce into 1/2” strips and add to a large bowl. Thinly slice both the white and green parts of the scallions and add to the romaine lettuce. Roughly chop enough dill to measure three tablespoons, and add to the bowl along with the crumbled feta (feel free to toss in some chopped celery or cucumbers at this point, but don’t tell Yiayia because it goes against tradition!). Juice the lemon, then whisk in the olive oil, and salt and pepper to taste. Pour the mixture over the produce, toss to coat, and serve. It’s so easy a lead-liner could do it!

photo: artemisraw.com, unsplash.com

SaveSave