By The market continues its steady climb. I had 9 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.
Sunday dinner at Mama's was the usual controlled chaos. Mama made spanakopita and it was, as always, extraordinary. The table held fourteen people. The arguments held more opinions than the chairs held bodies. This is how Greek families communicate: loudly, with food, over each other.
Mama is 86 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.
I made Greek salad wraps — everything from a horiatiki rolled in warm pita with hummus. Sophia called them genius. I called them Tuesday. We ate at the kitchen table, just the three of us, and for a moment the house was not quiet or loud — it was exactly right. Full. Fed. The sound of forks on plates is the sound I love most in this world.
The olive oil in my kitchen is from a Greek import shop in Tampa that sources from Kalamata. It is expensive. It is worth it. I use it on everything — salads, fish, bread, vegetables, the edge of a pot of soup — because olive oil is not a condiment in this family, it is a philosophy. Use it generously. Use it without apology. Use it the way you use love: poured freely, never measured, always more than you think you need.
I made my Greek salad wraps on a Tuesday, and Sophia called them genius, but the truth is I am always looking for ways to turn a salad into a meal — something that fills the table without filling the afternoon. This hearty lettuce salad does exactly that: crisp greens, satisfying ingredients, everything eaten with your hands if you want, which is the only honest way to eat at a kitchen table. It is the kind of dish Mama would not make, but would eat three helpings of without saying so.
Hearty Asian Lettuce Salad
Prep Time: 20 min | Cook Time: 0 min | Total Time: 20 min | Servings: 4
Ingredients
- 1 large head romaine or butter lettuce, leaves separated and torn
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cooked edamame, shelled
- 1/2 cup sliced scallions
- 1/2 cup chopped fresh cilantro
- 1/3 cup dry roasted peanuts, roughly chopped
- 1 cup crispy wonton strips (store-bought)
- 2 tablespoons toasted sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh grated ginger
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Make the dressing. Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and olive oil in a small bowl until combined. Season with black pepper. Set aside.
- Prepare the vegetables. In a large bowl, combine the lettuce, shredded cabbage, carrots, red bell pepper, edamame, and scallions. Toss gently to mix.
- Dress the salad. Pour the dressing over the vegetables and toss until everything is evenly coated. Taste and adjust seasoning with salt and pepper as needed.
- Add the toppings. Scatter the chopped peanuts, crispy wonton strips, sesame seeds, and fresh cilantro over the top. Do not toss after adding the wonton strips — you want them to stay crisp.
- Serve immediately. Divide among plates or serve family-style in the bowl. Offer extra lettuce leaves on the side for scooping and wrapping if you like.
Nutrition (per serving)
Calories: 310 | Protein: 12g | Fat: 17g | Carbs: 29g | Fiber: 6g | Sodium: 620mg