April is here! The days are now officially longer (thank you daylight savings), and the weather is warm and sunny. This month we are getting ready for Greek Easter. Over the next few weeks, we will share with you traditional Greek recipes. We invite you to join us, cook with us and celebrate Greek Easter.
Easter Sunday is a day of celebration. Families and friends gather around the table, eating lamb, traditionally roasted on a spit. There are eggs died with red dye (watch this space for a how-to!). There’s also this lettuce and dill salad. Lettuce is in season in spring, and alongside dill make for a very refreshing side dish. Lots of vinegar and spring onions make this salad the perfect pairing to lamb. In my family we never add salt to the Easter salad, and we make it quite vinegary. You can add salt and reduce the vinegar to 1.5 tbsps if you prefer.
Serves 6
1 very large lettuce or 2 medium ones
½ cup red wine vinegar
1 large bunch of dill
6 spring onions
4 tbsp olive oil
2 tbsp sweet wine vinegar
Salt (optional, to taste)
Finely cut the lettuce and add it in a bowl with cold water and ½ cup of red wine vinegar. This will both clean the lettuce, and according to some will add some more acidity to the salad. Drain well.
Place the lettuce in a large bowl.
Finely slice the spring onions and finely chop the dill. Add to your bowl.
Add the olive oil and vinegar, season with salt (if using) and mix everything together.
Serve with more vinegar and olive oil if desired.
