Greek Salad
INGREDIENTS:
6 Potato, boiling
2 md Onions, chopped
1/4 c Parsley, finely chopped
1/2 c Scallion, thinly sliced
1/2 c Salad dressing (recipe
-follows)
Salt
6 Potato, boiling
2 md Onions, chopped
1/4 c Parsley, finely chopped
1/2 c Scallion, thinly sliced
1/2 c Salad dressing (recipe
-follows)
Salt
---REST OF THE SALAD---
1 lg Head of lettuce 3 c Potato salad (recipe -follows) 12 Roka leaves or watercress 2 Tomatoes, in wedges 1 Cucumber cut into 8 fingers, -peeled 1 Avocado, wedges 4 Portions feta cheese 1 Green bell pepper, cut into -8 rings 4 sl Canned cooked beets 4 Whole shrimp, cooked and -peeled 4 Whole anchovy fillets 12 Black olives, calamata type 12 md Hot Salonika peppers, -bottled 4 Whole radishes, fancy cut 4 Whole scallion 1/2 c White vinegar 1/4 c Olive oil and salad oil -blended Oregano
First make the potato salad by boiling the potatoes in their jackets about 30 minutes or until tender, but not soft, when tested. Drain, cook and peel the potatoes and when handleable, slice into a bowl. Cut onions and peppers into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the salad dressing using more if necessary to hold salad together lightly. Mike Papas told me once that they mix it while the potatoes are still quite warm, and they use Hellmans Real Mayonnaise. He maintained that the warmth helps bind the flavors together (the recipe has no mayo in the ingredients list but I suspect we add enough for a pleasing taste and consistency along with the salad dressing)
Now, for the rest of the Salad.
Line a large platter with the outside lettuce leaves and place 3 cups of potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedtges in between the tomato, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on top of the salad, with green pepper slices over all. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with vinegar (more may be used and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with the salad, and Louis Pappas called this a "Salad for 4 persons."
NOTES : This recipe was given to me by birdsetc@aol.com
1 lg Head of lettuce 3 c Potato salad (recipe -follows) 12 Roka leaves or watercress 2 Tomatoes, in wedges 1 Cucumber cut into 8 fingers, -peeled 1 Avocado, wedges 4 Portions feta cheese 1 Green bell pepper, cut into -8 rings 4 sl Canned cooked beets 4 Whole shrimp, cooked and -peeled 4 Whole anchovy fillets 12 Black olives, calamata type 12 md Hot Salonika peppers, -bottled 4 Whole radishes, fancy cut 4 Whole scallion 1/2 c White vinegar 1/4 c Olive oil and salad oil -blended Oregano
First make the potato salad by boiling the potatoes in their jackets about 30 minutes or until tender, but not soft, when tested. Drain, cook and peel the potatoes and when handleable, slice into a bowl. Cut onions and peppers into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the salad dressing using more if necessary to hold salad together lightly. Mike Papas told me once that they mix it while the potatoes are still quite warm, and they use Hellmans Real Mayonnaise. He maintained that the warmth helps bind the flavors together (the recipe has no mayo in the ingredients list but I suspect we add enough for a pleasing taste and consistency along with the salad dressing)
Now, for the rest of the Salad.
Line a large platter with the outside lettuce leaves and place 3 cups of potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedtges in between the tomato, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on top of the salad, with green pepper slices over all. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with vinegar (more may be used and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with the salad, and Louis Pappas called this a "Salad for 4 persons."
NOTES : This recipe was given to me by birdsetc@aol.com