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Shredded Romaine Salad

Serve this classic salad with dill and scallions, alongside the Grilled Whole Fish dish from chef Jim Botsacos of Molyvos restaurant.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, February 2012


  • 1 large head romaine lettuce, leaves separated, cleaned, dried, and cut crosswise into thin strips
  • 6 scallions, sliced
  • 2 tablespoons chopped dill
  • 1/2 cup extra-virgin olive oil
  • Juice of 2 lemons
  • Coarse salt and freshly ground black pepper


  1. Place lettuce, scallions and dill in a large bowl and toss to combine. Drizzle with olive oil and lemon juice; season with salt and pepper and toss to combine. Serve immediately.

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