Greek Easter Salad
Chef Costas Spiliadis of Estiatorio Milos – New York, NY
Adapted by StarChefs

Yield: 6 servings

  • 2 heads of Romaine lettuce
  • cup fresh dill, finely chopped
  • cup spring onions, finely chopped
  • cup extra virgin olive oil
  • 5 teaspoons good red wine vinegar
  • Salt to taste
  • Radishes, thinly sliced
  • Kalamata olives
  • Feta cheese, sliced
  • Easter eggs, hard-boiled, sliced

Wash lettuce and drain well. With a sharp knife, slice lettuce leaves into 1/3-inch strips. Add the dill, the spring onions, olive oil, vinegar and salt to taste. Toss well, but gently and lightly. Place salad in an oval platter. Garnish it with Kalamata olives, radishes, slices of feta cheese and slices of Easter eggs.


   published: 2000