Wild leaf greens salad (Khórta salatiká) from Flavours of Greece (Penguin Cookery Library): The Definitive Book of Modern and Classic Greek Cooking (page 174) by Rosemary Barron

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato kephtethákia (Patatokephtethákia); Fava bean salata (Favá); Saffron eggs with lamb's kidneys (Avgá me néfra apo arnáki); Country vegetable omelette (Sfongáta); Stuffed aubergines with green grape sauce (Yemistés melitzánes me agourítha); Grilled octopus (Khtapóthi skára); Marinated hare with juniper berries (Lagós stifátho); Pork Cretan-style (Khirinó Kritikó); Pork cutlets with mustard sauce (Khirinó me sáltsa moustárthas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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