A cool salad with a festive character that combines all the winter greens with aromatics, raisins and sour cream.
Ingredients for a large salad bowl
300g spinach fresh and tender
200g fresh rocket leaves
300g goodbye fresh
1 lola rose
5 fresh and finely chopped onions
1 cup chopped dill or fennel
2 tsp. soup large white raisins
4 slices of toast
2 tsp. tablespoons of fresh butter
1 thinly sliced pear
150g xinomyzithra of Crete
Ingredients for the dressing:
1 cup of fine olive oil
1 tsp. sweet lemon zest
1 tsp. sweet honey
2 tsp. soup spoon of good wine vinegar
Salt Pepper
Wash your green vegetables well. Take out the thick pieces and put the tender leaves in a really big salad bowl. Pour the chopped onions on top, add the chopped dill or fennel and mix well.
Prepare the croutons: remove the crust from the slices of toast and cut it into small cubes. In a frying pan, melt two tablespoons of fresh butter, put the bread cubes in it and cook them, stirring constantly, until they are rosy red. You let them cool.
Prepare the dressing: put all the ingredients in the mixer blender and make a homogeneous sauce.
Season your green vegetables lightly with salt and pepper. Mix the salad well. Scatter the raisins and pear slices on top. Add the croutons and stir the salad a little so that they get to the bottom of the salad bowl.
Pour over the dressing and in the center of the salad put the Cretan sour cream, divided into small spoons. Bring the salad bowl to the table and mix it well before serving.