Athenian Salad Recipe
Ingredients
| Head of lettuce | 1 Medium | |
| Romaine | 1 Bunch (100gm) | |
| Radishes | 10 , sliced | |
| Cucumber | 1 Medium, sliced | |
| 6 green onions (with tops), cut into 1/2-inch pieces | ||
| 1/2 cup olive or vegetable oil | ||
| Wine vinegar | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Oregano leaves | 1 Teaspoon, dried | |
| 24 Greek or ripe green olives | ||
| Feta cheese | 1/4 Cup (16 tbs), crumbled | |
| Anchovies with capers | 1 Can (10oz), drained | |
Directions
Tear lettuce and romaine into bite-size pieces.
Place lettuce, romaine, radishes, cucumber and green onions in large plastic bag.
Close bag tightly and refrigerate.
Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.
Just before serving, shake dressing.
Add dressing and olives to vegetables in bag.
Close bag tightly and shake until ingredients are well coated.
Pour salad into large bowl; top with cheese and anchovies.
Place lettuce, romaine, radishes, cucumber and green onions in large plastic bag.
Close bag tightly and refrigerate.
Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.
Just before serving, shake dressing.
Add dressing and olives to vegetables in bag.
Close bag tightly and shake until ingredients are well coated.
Pour salad into large bowl; top with cheese and anchovies.
Chef
