weather 20°C / 68°F Rethymno

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Salad with raw wild greens



  • 300gr wild greens (radish, sow thistle, fennel, arugula, salsify, leek, purslane, garden peas,etc.)
  • 2 spring onions
  • 1 tablespoon vinegar
  • Salt
  • 4 tablespoons EXTRA VIRGIN OLIVE OIL


Rinse all the wild greens and vegetables well, then chop them. Mix them all for 1-2 minutes, then sprinkle with salt and dress with olive oil and vinegar.

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