/e9c27482-4615-40a0-a5b6-329f5eb0c991--DSCN8304.JPG "My Mountainous Fats Greek Salad ( with original herb French dressing)")
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Makes
2 astronomical servings
Author Notes
A few weeks ago I posted a recipe for Current Herb Vinaigrette for My Mountainous Fats Greek Salad and so I believed presumably any individual may perhaps be pleased to know what my “creep to” Greek salad is. This one is extraordinarily perfect with the French dressing which I’ve re-posted right here. —inpatskitchen
Substances
- For the French dressing
1/2 cup
further virgin olive oil
2 tablespoons
original lemon juice
1 tablespoon
red wine vinegar
1/2 teaspoon
salt
1/4 teaspoon
low ground unlit pepper
2
cloves garlic
4
astronomical basil leaves, torn
2 tablespoons
original oregano
1 teaspoon
granulated sugar
1 teaspoon
anchovy paste
2 tablespoons
crumbled feta cheese
- For the salad
1
astronomical romaine lettuce coronary heart, chopped
1/2
of an English cucumber sliced into skinny rounds (hang now now not peel)
1
medium tomato decrease into wedges
1/2 cup
thinly sliced red onion
10 to 12
pitted kalamata olives
1/2 cup
crumbled feta cheese
2
itsy-bitsy roasted beets, sliced into rounds
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Anchovy fillets for passing on the table (non-compulsory)
Instructions
- For the French dressing
- Field all system in a mini meals processor and process unless virtually subtle. (The feta can also fair now now not all subtle out and you would per chance perhaps also explore exiguous flecks of the herbs)
- For the salad
- Toss all but the beets and anchovies in a salad bowl. Strategically space the beet slices right here and there within the salad. Plate each salad, add an anchovy or two whenever you be pleased and costume with the French dressing. OPA!!
I deem I procure my treasure for meals and cooking from my mom, who used to be an very perfect cook. She would delivery up baking and freezing a month prior to Christmas in enlighten to host our wide originate house on Christmas afternoon. I watched and I realized…to on the present time I try now now not to procrastinate when it involves piquant.
My cooking style is lovely a lot all around the place, even supposing I’m definitely partial to Greek and Italian cuisine. Oh yes, throw a exiguous bit Cajun in there too!
