the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Lettuce Salad (Maroulosalata)

Spring is the best time of year for lettuce in Greece.

1 large lettuce
4 spring onions
1 small bunch of fresh dill
Salt and pepper

Remove the root and the outer leaves from the lettuce. Wash the lettuce in cold water. Cut as finely as desired. Cut the onions into rings and the dill should be chopped fine. Salt and pepper then serve with olive oil and vinegar (or lemon juice).


Copyright © Judy McCann, 1998-2006



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This page modified January 2007