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.

Enjoy.

GREEK 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

Directions:

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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