Mainland Greek Maroulosalata (Μαρουλοσαλάτα)

Maroulosalata belongs to the mainland spring table, especially at Easter, when the rich lamb needs something sharp, green, and clean beside it. It is romaine lettuce, dill, spring onion, lemon, and olive oil. Nothing more clever than that. The lettuce must be cut very thin, almost like ribbons, because that is what makes the salad tender instead of coarse.

The one method is in the washing and drying. Soak the lettuce in cold water until it wakes up, then dry it properly before you dress it. Wet leaves thin the lemon and oil, and the salad turns tired in the bowl before it reaches the table. Dry leaves take the dressing lightly and stay crisp under your fork.

Dress it at the last minute, toss with your hands, and serve it in a wide bowl so the herbs don't sink to the bottom. My mother Sofia made this in Thessaloniki every Easter, right before the lamb came in. She never called it simple as an apology. Λίγα και καλά: a few things, and good ones.