Stamnagathi Salad (Σταμναγκάθι) — Greek Wild Greens Salad with Lemon Dressing

• 400 gstamnagathi (wild chicory greens), cleaned and trimmed (If very sandy, soak and rinse in several changes of cold water.)
• 6 gfine sea salt (About 1 tsp.)
• 200 gice cubes (Use with cold water to stop cooking.)
• 45 mlextra-virgin olive oil (3 tbsp.)
• 30 mlfresh lemon juice (2 tbsp, from about 1 large lemon.)
• 2 tsplemon zest (Finely grated; avoid the white pith.)
• 3 ggarlic, finely grated (About 1 small clove.)
• 1 tspdried oregano (Greek oregano preferred.)
• 0.5 tspblack pepper, freshly ground (About 1 g.)
• 20 gcapers, rinsed and drained (Adds briny contrast to the greens.)
• 60 gKalamata olives, pitted and halved (Optional but traditional in many tavernas.)
• 80 gfeta cheese, crumbled (Optional; omit for dairy-free.)

Instructions

1. 1

   Bring a large pot of water to a rolling boil and dissolve 6 g fine sea salt in it. While it heats, trim any tough stems from the stamnagathi and rinse it thoroughly until no grit remains.

2. 2

   Prepare an ice bath by combining the ice cubes with plenty of cold water in a large bowl. This step is important because it locks in the bright green color and keeps the greens pleasantly crisp.

3. 3

   Add the stamnagathi to the boiling water and blanch for 2 to 3 minutes, until just tender but still vibrant. Immediately transfer the greens to the ice bath for 2 minutes, then drain well and squeeze gently to remove excess water.

4. 4

   In a small bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, oregano, and black pepper until emulsified. Let the dressing stand for 2 minutes so the garlic and oregano infuse the oil and lemon.

5. 5

   Place the drained greens in a serving bowl and toss with the dressing until evenly coated. Scatter over the capers and olives, then finish with crumbled feta if using, and serve immediately for the freshest flavor.