cooking @ home

©2008 Harry Kenney

This recipe is so cut and dry that for once I’m not sure what even to write about. Of course, that’s not usually the case and this blog is set up to show the first two paragraphs and then “divide” so I have to write something here. I guess I’ll just say how nice it is to wander the earth from my desktop computer and from my kitchen and to see — and to taste — how different people’s do the same thing — like a salad — but do it their own way.

Californians, parts of Mexico and Spain all have salads that contain avacado, for instance. In Greece, it’s olives and feta that helps make it uniquely theirs, their “stamp” on things, or their contribution. You’ll notice two ingredients I say are option, I myself didn’t put into this salad, anchovies and hard-boiled eggs. Again two ingredients that make it more distinctly Mediterranean in nature. So, try it with one of the two Greek salad dressings I posted here yesterday if you want to keep it authentically Greek — or feel free to use your own favorite salad dressing. Your choice. Enjoy.

  

Greek Salad
©2008 Harry Kenney

1 medium green pepper, devaned, deseeded, small dice
Two dozen Kamala olives, halved
2 cucumbers, peeled and deseeded, diced
1 large red onion, diced
12-16 Roma (plum) tomatoes diced
10 oz romaine lettuce
2 oz radicchio
2 oz endive
anchovies, sliced (optional)

to taste:
organo
parsley
salt
pepper
garlic powder

toppings:

crumbled feta cheese
hard-boiled egg, sliced or diced (optional)

Greek salad dressing of your choice

Mix the above ingredients together in a bowl. Toss the seasonings thoroughly. I then like to put the salad bowl into refrigerator for 10 to 15 minutes, both to give it all a chill and to let all the ingredients and seasonings marry together. Remember to never put feta or egg into the actual salad in terms of storage. Store them seperately. Only add toppings and dressing to a salad immediately before serving. Salad makes 6-8 servings.