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Side Dish / Vegetarian / Plant-based / Vegan
The Ikarians possess a unique talent for blending herbs with humble ingredients; this salad in particular combines the heartiness of potatoes (prominent in Ikaria’s variant of the Mediterranean diet) with the aromatic qualities of fresh dill and greens. In an earlier era, when women were in the field and didn’t have time to cook, this was a fast and easy meal to prepare.
Total Cook Time: 25 minutes | Makes 6 Servings
Source: The Blue Zones Kitchen
8 cups water
2 pounds potatoes, peeled and cut into quarters or eighths, depending on their size (waxy potatoes like Yukon gold or red potatoes work best)
½ cup chopped fresh dill
½ cup extra-virgin olive oil
3 to 5 tablespoons red wine vinegar
Salt and pepper (optional)
2 cups arugula, chopped
2 cups spinach, chopped
1 large sweet onion (like Vidalia), thinly sliced
1 small head green leaf or romaine lettuce, chopped
1 small radish, sliced (optional, for garnish)