Why this recipe works here’s an authentic Greek salad that’s a far cry from the neighborhood pizza shop version of a Greek salad. In America, Greek salads are typically made for timid palates: bland iceberg lettuce, a few thin slices of green pepper, a couple of cherry tomatoes and canned olives, and feta. If you’re very lucky, you’ll get a pepperoncini on top. But this version, with escarole and frisée starring as the peppery, crisp salad greens, is one of the authentic salads traditionally eaten in Greece. Dill is a classic component of many bitter greens salads, and we enjoyed it so much that we ended up adding a generous amount to allow its clean, slightly sweet flavor to really shine. We then accented the greens with a bright lemon vinaigrette, a mix of briny feta cheese and kalamata olives, and tangy, spicy pepperoncini peppers. If you prefer more heat, do not seed the pepperoncini.
SERVES: 4 to 6
TOTAL TIME: 15 minutes
INGREDIENTS:
- ⅓ cup chopped fresh dill
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper
- 1 head escarole (1 pound), trimmed and cut into 1-inch pieces
- 1 small head frisée (4 ounces), trimmed and torn into 1-inch pieces
- ½ cup pitted kalamata olives, halved
- 2 ounces feta cheese, crumbled (½ cup)
- ⅓ cup pepperoncini, seeded and cut into ¼-inch-thick strips
INSTRUCTIONS:
- Whisk dill, oil, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper in large serving bowl until combined. Add escarole, frisée, olives, feta, and pepperoncini and toss gently to coat. Season with salt and pepper to taste, and serve.
