Name: Mixed Green Salad from Lesbos
Yield: Makes 4 servings
Ingredients: 3-4 tablespoons extra-virgin olive oil; 2-3 tablespoons red wine vinegar; Freshly ground black pepper; 1 small head romaine lettuce, cored and leaves separated; 1 bunch arugula, trimmed and finely chopped; 3-4 sprigs watercress, finely chopped; 3 scallions (white and most of the green parts), thinly sliced; 4 sprigs fresh dill, finely chopped; 3-4 sprigs fresh mint, tough stems removed, thinly sliced; 3-4 sprigs borage, coarsely chopped (optional; see Note); 1 small fennel bulb, trimmed and very finely chopped or grated; Salt; 1/4 cup toasted pine nuts (optional)

SALAT TIS LESVOV

Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands.

To read more about Kremezi and Greek Easter, click here.

From the first October rains up until the end of April, the greengrocers of Mytilini, the capital of Lesbos, sell each head of romaine lettuce tied together with two or three sprigs of borage (often with its little blue flowers), two or three scallions, several sprigs of peppery arugula, four or five sprigs of dill or fennel fronds, a few sprigs of peppery wild cress and either fresh mint or a little wild celery. Once home, these essential ingredients for the local green winter salad are thinly sliced and tossed with a simple vinaigrette.

It's important to cut the greens at the last moment and to slice them very thin. If they are coarsely cut, the salad will taste different.

Recipe notes

See Related Recipes and Cooking Tips

A Greek Easter
Cookbook author Aglaia Kremezi shares recipes and tips for traditional dishes.

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Yogurt and Cucumber Soup

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Recipe notes

A Greek Easter