Wild Vegetable Salad, Agriochortosalata

Select vegetables, chopping wilted leaves and hard stems into small pieces. Rinse vegetables in a large baking bowl as many times as necessary and drain on a colander.

In a large saucepan, bring enough water with salt to a boil. Have a second baking bowl ready with cold water and a few ice cubes.

Blanch the vegetables in portions for one minute each (make bubbling). Remove with a slotted spoon, dip briefly into the ice-cold water on the spot and drain in a colander.

Place the lukewarm dish on a platter, sprinkle lightly with salt, drizzle with olive oil and juice of one lemon. Rinse lemon, cut into eighths and add to season. Serve the vegetables on the spot with feta cheese and wheat bread.

Drink: A dry white wine from Peza in Crete goes very well with this.

Tip. If you can only find some of these wild vegetables, you can round out the leafy salad with whatever is available at the market. Large dandelion, chard and radish leaves, fennel greens and arugula. These do not necessarily need to be blanched.

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