Greek salad


2 heads boston lettuce, shredded
12 oil cured black olives
1 clove garlic
1/2 lb feta cheese, diced
1-1/2 cup olive oil
1 romaine, shredded
juice of two lemons
3 celery hearts, diced
salt and ground pepper to taste
6 radishes, sliced
1-1/2 tsp oregano
1 bunch scallions, slice
1 tbsp minced parsley
1 cucumber, thinly sliced
8 anchovy fillets
1 green pepper, cut into thin rings
3 tomatoes, cut into wedges
parsley sprigs for garnish

How to prepare

Rub a large salad bowl with salt and garlic. Discard the garlic. In the salad bowl, combine the lettuce, celery, radishes, scallions, cucumber, green pepper, olives and cheese. Beat olive oil with the lemon juice and pour over the salad. Toss and season with salt and pepper. Sprinkle the salad with the oregano and parsley. Arrange the anchovy fillets radiating from the center with the tomato wedges. Garnish with parsley sprigs.

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