Salata Marouli (Romaine Lettuce Salad)

From: SusieQusie

On Jan 12, 2007

Great new take on the can-be-boring-dinner-salad! My garden has a boom crop of dill but I had never thought of putting it in a salad. I put the oil & vinegar (white wine) on the table & let them drizzle as needed. Thanks for posting this!

From: justcallmetoni

On Aug 6, 2006

I was so surprised how bright and flavorful this salad was with such a small list of ingredients. For me it gets 5-stars because the impact and taste (excellent) far exceed the effort involved in making the salad. Having read the other reviewer comments I was somewhat torn as to the best type of vinegar and eventually did half white vinegar and half white balsamic vinegar. I also used my olive oil mister which helped keep the calories very lowwhile adding a beautiful sheen to the lettuce.Thanks JQ.

From: Montana Heart Song

On Mar 7, 2008

Great! I didn't have fresh dill so I soaked some in a little water and white vinegar, enough to make the dill moist. I tossed the romaine shreds in olive oil and then added the soaked dill and water, vinegar.Sliced the green onions paper thin and used most of the green stems. Tossed. Covered and chilled about 1 hour. Posted this way in case some chef do not have access to fresh dill. The taste was very refreshing! Thanks for posting.

From: 'nora

On Dec 8, 2007

Great.. Love the light aspect of the entire salad.. I added fresh sliced mushrooms and croutons. I think the key is a quality vinegar.