in Greece

Greek wild vegetable salad

updated

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Ingredients for 4 servings:

  • 600 g vegetables (wild vegetables), cleaned and washed
  • some fennel – green from the bulb fennel
  • 3 tbsp olive oil, cold squeezed
  • 2 tbsp lemon juice
  • 1 lemon(s), untreated, washed, cut into eighths
  • some salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chorta Salata

Blanch the wild greens (nettle, dandelion, sorrel, ribwort plantain, watercress, daisies, and young wild fennel leaves) and the fennel bulb greens in plenty of boiling salted water for one minute, then immediately immerse them briefly in a bowl filled with iced water and drain in a colander. Arrange on a platter, sprinkle with salt, and drizzle with lemon juice and olive oil. Garnish with lemon wedges and serve warm with feta cheese and white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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