Wednesday, September 21, 2005

Athenian Salad (Salata Athenas)

I just use a mild vinegar for this recipe and leave out the anchovies.

Athenian Salad (Salata Athenas)

1 medium head lettuce
1 bunch romaine
10 radishes; sliced
1 medium cucumber; sliced
6 green onion; cut into 1/2 inch pieces
1/2 cup wine vinegar
1/2 cup olive or vegetable oil
1 teaspoon Salt
1 teaspoon dried oregano leaves
24 Greek or ripe olives
1/4 cup feta cheese (1 ounce)
1 can (2 oz) rolled anchovies with capers; drained

Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber, and green onions in large plastic bag. Close bag tightly and refrigerate, Shake oil, vinegar and oregano in tightly covered jar; refrigerate.

Just before serving, shake dressing. add dressing and olives to vegetable in bag. Close bag tightly and shake until ingredients are well coated. Pour salad into large bowl, top with cheese and anchovies.

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