Cos lettuce (also known as Romaine) is the only kind used for this favorite salad.

this may not be the salad but this picture (thanks to kalofagas) reminds me of life in Greece.....

2 heads of Cos (Romaine) lettuce

4 spring onions, cleaned and finely chopped (bulb and stalk)

1 tsp chopped dill or fennel leaves

3/4 cup of extra virgin olive oil

2-3 Tbsp red wine vinegar

1 tsp crushed dried Greek oregano (rigani) (available from Kanuka organics)

freshly ground pepper

sea salt

Method

Clean the lettuce, removing the stem and discarding damaged leaves. Separate and rinse leaves and dry well. Shred the lettuce by hand (cutting as thinly as possible).

Whisk together the oil and vinegar, add oregano, salt, and pepper (if using dried dill, add it now to the dressing).

In a salad bowl, combine lettuce, fresh dill, and spring onions. Toss with dressing and serve immediately.