Lemony greens salad (Horta salata) from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 93) by José Andrés

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

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.

Notes about this recipe

  • bernalgirl on July 08, 2024

    I used kale, rainbow chard, beet and turnip greens, increasing the recipe by 1/3, and doubled the Kalamata olives, believing you should have one with every bite. I do not regret this choice. I would cook the greens longer next time for a softer, silkier texture. I made the yellow split pea spread the day before and already had the dressing so this came together very easily.

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