GREEK SALAD Recipe from "The America's Test Kitchen Family Cookbook" by the editors at America's Test Kitchen (2005).
makes 6 to 8 servings. Dressing: 6 tablespoons extra-virgin olive oil 3 tablespoons red-wine vinegar 2 teaspoons minced fresh oregano leaves or 3/4 teaspoon dried 1 1/2 teaspoons fresh lemon juice 1 garlic clove, minced 1/2 teaspoon salt 1/8 teaspoon ground black pepper Salad: 1/2 red onion, sliced thin 1 medium cucumber, peeled, halved lengthwise, seeded and sliced 1/8-inch-thick 2 romaine lettuce hearts, torn into bite-sized pieces 1 pint grape or cherry tomatoes, halved 1 jar (8 ounces) roasted red peppers, rinsed and cut into 1/2-inch-wide strips 1/4 cup minced fresh mint leaves 3/4 cup kalamata olives, pitted 5 ounces feta cheese, crumbled (1 1/4 cups) To make vinaigrette: In large bowl, whisk together olive oil, vinegar, oregano, lemon juice, garlic, salt and pepper until combined. Add onion and cucumber. Toss. -------------------------------------------------------------------------------- Let stand for 20 minutes. To make salad: Add romaine, tomatoes, peppers and mint to bowl with onions and cucumbers. Toss to coat with dressing. To serve: Transfer salad to wide, shallow serving bowl or platter. Sprinkle with olives and feta. Serve immediately. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
