SALADS MADE WITH COOKED VEGETABLES
Wild Greens (Horta)
In rural areas of Greece, housewives will collect any number of greens, usually of the dandelion or spinach type, to which they give the collective name horta. These are blanched, boiled and served lukewarm or cold, dressed with olive oil and lemon, and is greatly esteemed. Most taverna offers a hórta salad, though this may be one of vlita or radikia, which are usually cultivated greens. Radikia is also the name used for wild dandelions.
The gathering of wild greens is a labour of love for the Cretan country housewife. She will be up at dawn, and often walk several miles through the olive groves in the mild spring weather, using a special knife to cut only the succulent leaves and leave the root intact for the following year.
The Greeks believe that wild hórta is of great therapeutic value in kidney ailments, and in taverna they will ask for a glass of the water in which it has been cooked..