Iceberg is a very recent addition to the Greek salad greens, and as it is very crunchy and almost tasteless, it pairs beautifully with our quite pungent arugula.

Serves 3-4

1 small or half a large head iceberg lettuce, coarsely shredded

1 bunch arugula, discard only the hard tips of stems, wash and spin-dry or press into a tea towel, then coarsely chop

A handful of fresh mint leaves, torn into pieces

2-3 small, slightly hot pickled red peppers

DRESSING

1 tablespoons cider vinegar

2 teaspoons pickling brine from peppers (optional)

1 tablespoon pomegranate molasses

2 tablespoons finely chopped scallions –white plus most green

1 teaspoon Dijon mustard

2 teaspoons maple syrup, or 1 teaspoon honey

1/4 teaspoon fine salt or more if you have not used the brine

4 tablespoons fruity olive oil

Freshly ground black pepper

In a large mixing bowl add the iceberg and arugula and toss with your fingers to mix.

Make the dressing: In a jar with lid add the vinegar, brine if using, pomegranate molasses, scallion, mustard. Syrup or honey, salt, and a few grindings of pepper. Close the jar and shake well to mix all ingredients. Taste and correct the flavor with more salt, pepper or molasses.

Drizzle most of the dressing over the salad and toss briefly, then transfer to a serving platter and top with the mint leaves and peppers, drizzling with the rest of the dressing just before serving.  

The post Iceberg and Arugula Salad with Pomegranate Molasses and Mint appeared first on Aglaia's Table οn Kea Cyclades.

Traditionally we boil the beets in water until tender, cooking the greens and stems separately, before assembling them in a salad, which is often complemented with Skordalia (garlic sauce).

Serves 6-8

6 beets of any color, cooked in boiling salted water until tender, peeled and sliced or cut into chunks

1 1/2 pounds beet greens cooked in boiling salted water until tender, and drained

Dressing

1 tablespoon Dijon mustard

3-4 tablespoons cider or red wine vinegar, or more to taste

5-6 tablespoons fruity olive oil, or more, to taste

Salt and freshly ground pepper to taste

1/2 cup toasted walnuts, coarsely chopped 

Leaves of 3-4 fresh mint sprigs, torn into pieces 

Assemble the salad: Arrange the cooked beets, stems and greens in a bowl or platter.

Make the dressing combining the mustard, vinegar, olive oil, salt and pepper in a jar with well-fitting lid, and shake for a few seconds to fully combine.

Taste and adjust the flavor, then pour over the beets. Sprinkle with the walnuts and mint.

Serve warm,  or at room temperature. 

The post Salad of Beets and Beet Greens with Walnuts and Mint appeared first on Aglaia's Table οn Kea Cyclades.