Greek Romaine Salad with Dill and Scallions

What you need

• 1 large head romaine lettuce, about 500 g (1 lb), outer leaves removed
• 4 scallions, thinly sliced
• 3 tbsp fresh dill, finely chopped
• 60 ml (1/4 cup) extra-virgin olive oil
• 2 tbsp lemon juice, or white wine vinegar
• 3/4 tsp sea salt
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Wash the romaine and dry it very well, since wet leaves water down the dressing.

2. 2

   Stack the leaves and shred them across into strips about 5 mm (1/4 in) wide.

3. 3

   Toss the romaine, scallions and dill together in a big bowl.

4. 4

   In a small bowl, beat the olive oil with the lemon juice and salt until slightly thickened.

5. 5

   Just before serving, pour the dressing over the leaves. Toss well, grind over some pepper and serve at once.

Imported from souvlakiforthesoul.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.