Showing posts with label greek salad. Show all posts
Showing posts with label greek salad. Show all posts

Thursday, June 18, 2015

My Big Fat Greek Salad #recipe @LucyBurdette #giveaway

LUCY BURDETTE: A couple of weeks ago John and I celebrated our 23rd anniversary. We each had false starts getting married correctly, so it's possible we might not make it to 50, 60, and 70 years together, though fingers, toes, and paws are crossed!

That's why we like to celebrate each anniversary as though it was a big one. This year we went to New York City for a couple of days, and the celebration included tickets to see An American in Paris, a visit to my favorite food emporium Eataly, an hour in the Strand Bookstore (I could have spent all day,) tours of the new Whitney Art Museum and the 9/11 memorial and museum, and of course, tons of good food. (And by the way, the 9/11 memorial is well worth visiting, though so terribly sad. We need to remember!)

We had lunch one day in Eataly. To the left was my pasta, and John chose the lemon ricotta raviolis with pistachio garnish. Oh my goodness, it was good! 

But we had another stop to squeeze in. A few years ago, some friends got us hooked on a wonderful Greek restaurant in the East Village called Pylos. It wasn't really convenient to anyplace we were going, but we went for lunch anyway. This is their version of the country Greek salad--oh so wonderful. So I decided to make one for you. You'll see that I added salad greens, and also served it to myself with a boiled egg and a cottage oat biscuit--and that was a lovely dinner!



Ripe tomatoes
Small cucumbers
Mixed salad greens
Fresh radishes
Feta cheese (only the good stuff!)
Greek olives
Pickled capers
Hard boiled eggs
Onions, if you like them


For the dressing: 

One half teaspoon Dijon mustard
2 tablespoons vinegar (I like balsamic)
6 tablespoons good olive oil
One peeled garlic clove
1 tablespoon fresh dill, chopped fine

I find the easiest way to make dressing is to add all the ingredients into a small jar with a lid and shake briskly. If you like a lot of garlic, you can press or chop the clove in with the other ingredients. I prefer a mild taste, so I leave the whole garlic clove in for a couple of hours and then remove it. Next...

Arrange the salad greens on a pretty plate, and add sliced tomatoes, cucumbers, and radishes. (And onions if you like them.) Top all this with olives, capers, and chunks of feta cheese. Serve with a warm hard-boiled egg and a hot biscuit.

Fatal Reservations, the sixth book in the Key West food critic series, will be in bookstores on July 7, but you can certainly order it now! And, to continue the countdown to the launch celebration, we will be giving away one copy of the new book--leave a comment with your email by midnight tonight to be entered in the drawing.

Wednesday, October 23, 2013

Greek Wowie Salad #recipe

I was lucky enough to go with my husband and friends to Hawaii last week. My husband ran a golf tournament there for years so we get some great discounts and we used mileage. It was virtually a free vacation. I unplugged my fingers from the keyboard and I didn’t write. Yes, my mind worked on a new story idea and I came home refreshed enough to put that outline to paper and turn it in to my editor on time (yay, on time, favorite phrase!).

But mostly while I was in Hawaii I golfed, swam, walked, READ, and ate.

And I paid particular attention to the cuisine. We had some wonderful meals. One of my favorites was served at a fish restaurant called Nick’s Fishmarket. All the fish on Hawaii is fresh. If it’s not, don’t eat it. That’s the fun about being near the water. They actually go out and catch fresh fish! Hawaii is very big on sustainable gardens, too. All the restaurateurs encourage people to enjoy the local flavors.

Now, Nick’s offers a Maui Wowie Salad that is divine. No, it’s not a taste of the “islands,” but the tomatoes are local and super sweet. The flavor of this salad is divine. Essentially it’s a Greek salad. Note: I didn’t name my post the Maui Wowie Salad recipe because I didn’t ask for the restaurant’s specific recipe, and I’m not sure they would release the ingredients since it’s such a special salad. However, I went hunting for what I thought would be the salad dressing recipe. In cookbooks. I'm learning so much about them now that I'm writing about a cookbook shop!

Anyway, I found it in the Longhi’s Cookbook. Longhi’s, it so happens, is also a restaurant on Maui. I LOVE this cookbook. The artichoke with Parmesan is to die for. I'll share that recipe when artichokes are back in season!

Here’s my version of a Maui Wowie salad.



This is my best attempt at a Maui Wowie Salad, 
enjoyed at Nick’s Fishmarket on Maui. So delicious!
(Nick's salad version includes baby shrimp. Add, if you’d like!)

(serves 2)

Ingredients Salad:

1 head romaine lettuce, torn up (about 3 cups lettuce)
¼ red onion, diced
1 green onion, chopped
12-18 black olives, pitted
9-10 artichoke hearts (in water), halved
12-18 baby tomatoes
1 small avocado, diced

Ingredients Dressing:

3 tablespoons olive oil
1 tablespoon lemon juice
1 ½ tablespoons white vinegar
1 teaspoon spicy mustard
½ teaspoon oregano
¼ cup feta cheese, crumbled
1 teaspoon kosher salt


In a large bowl, mix the ingredients for the dressing. 

Add the ingredients for the salad and toss. 

Yes, it’s that easy!
Serve cold.


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