Greek Salad Sunday, Jul 6 2008 

Appetizer and Greek and Mediterranean and Salad and Vegetables , , , olga 11:39 am

ABOUT:

INGREDIENTS:

For Salad:
Tomatoes
Green Onions/Purple Sweet Onions
Green, Red, Yellow Peppers
English Cucumber
Kalamata Olives, pitted
Greek Feta
Salt and Pepper
Oregano

For Dressing:
1/3 cup Red Wine Vinegar
1 small shallot, minced
2 teaspoons dry mustard
1 tablespoon dried oregano
1 tablespoon lemon juice
1/2 teaspoon sugar
1/2 cup extra virgin olive oil
salt and pepper

DIRECTIONS:

Combine all the vegetables together in a bowl.

Whisk together all the dressing ingredients except the oil. Whisk in the oil until dressing is emulsified.

Add dressing to the salad to coat vegetables.

Let mixture marinate in the refrigerator until ready to serve.

Add Olives and Feta Cheese at the end (if you do it in the beginning it will turn salad saggy and dark).

 

Skordalia Thursday, Apr 17 2008 

Appetizer and Greek , , olga 6:14 pm

SERVINGS:

2 cups

INGREDIENTS:

1 lb Yukon Gold potatoes, peeled, cut in quarters
3 garlic cloves
salt
1/2 - 3/4 cup extra virgin olive oil
3 - 4 tablespoons lemon juice
Reserved potato water for thinning

DIRECTIONS:

Place potatoes in a saucepan and cover with cold water. Bring to boil, turn heat down slightly and cook until very tender, 10 - 15 min.

Reserve about a cup of cooking water, drain potatoes and leave to cool slightly.

Peel garlic and slice into very thin slices. Sprinkle slices with salt and using the side of a chef knife, smash garlic into a paste.

place garlic in a medium-sized bowl and add potatoes. Beat potatoes with an electric mixer until smooth. Switching to a wooden spoon, slowly beat in the olive oil. Add lemon juice and salt to taste.

If skordalia is very thick, think with some of the reserved potato water.

Serve with crispy pita chips, vegetable sticks or as a sauce for roasted meats or beets.