Follow for more! COPYCAT MAROUSALATA (“Lettuce Salad”)! 🇬🇷 It’s n

Follow for more! COPYCAT MAROUSALATA (“Lettuce Salad”)! 🇬🇷 It’s no secret that Kokkari is my all time favorite Greek restraurant in San Francisco and it’s pretty darn famous. I was there over the weekend and tried their Marousalata salad and I instantly fell in love with it’s simplicity and flavor. So today I am sharing my version—the flavors and how I remember it tasting, so you can make it at home. It’s a 10/10 and super easy to make. You can also make this vegan if you use vegan feta! Note also - a traditional marousalata salad does not add blend the feta in the dressing—it is sprinkled in the salad. I’m sharing my PERSONAL PREFERENCE for a creamy dressing 😊.⁣ ⁣ Makes 4 servings (or 1 if I’m the one eating it 😏)⁣ 2 heads romaine lettuce, chopped (3 cups)⁣ 1 head radicchio, chopped (1 1/2 cups)⁣ 1/2 bunch dill, chopped (about 1/4-1/3 cup)⁣ 4 green onions, sliced⁣ 1/2 cup pine nuts, toasted⁣ ⁣ Dressing:⁣ 1/4 cup olive oil (I used )⁣ 7 oz greek feta cheese (I used )⁣ 2 cloves garlic⁣ 1 lemon, juiced⁣ 1/2 tsp ground black pepper⁣ 1/4-1/3 cup water, to thin⁣ ⁣ Chop the romaine, radicchio, dill and green onions, and set aside. Next prepare the dressing. In a blender add the olive oil, most of the feta cheese (save some to crumble on top of the salad at the end), garlic, lemon, pepper and water. Blend until smooth and set aside. In a small pan on the stove over medium heat, add the pine nuts and toast until fragrant and golden - this will only take 2-3 minutes, so watch it so they don’t burn. Remove from heat. Finally, assemble the salad, adding all of the salad ingredients to a large bowl. Pour dressing on top and toss to coat well. Garnish with more dill, pine nuts and crumbled feta on top. Enjoy immediately. ⁣ ⁣

Great

% Daily Values based on a 2,000 calorie diet