Side Pannel
Greek Salad
Ingredients List
- 6 Potato, boiling
- 2 md Onions, chopped
- 1/4 c Parsley, finely chopped
- 1/2 c Scallion, thinly sliced
- 1/2 c Salad dressing (recipe
- -follows)
- Salt
Directions
REST OF THE SALAD
1 lg Head of lettuce
3 c Potato salad (recipe
-follows)
12 Roka leaves or watercress
2 Tomatoes, in wedges
1 Cucumber cut into 8 fingers,
-peeled
1 Avocado, wedges
4 Portions feta cheese
1 Green bell pepper, cut into
-8 rings
4 sl Canned cooked beets
4 Whole shrimp, cooked and
-peeled
4 Whole anchovy fillets
12 Black olives, calamata type
12 md Hot Salonika peppers,
-bottled
4 Whole radishes, fancy cut
4 Whole scallion
1/2 c White vinegar
1/4 c Olive oil and salad oil
-blended
Oregano
First make the potato salad by boiling the potatoes in their jackets about
30 minutes or until tender, but not soft, when tested. Drain, cook and peel
the potatoes and when handleable, slice into a bowl. Cut onions and peppers
into thin slices, and chop the parsley. Add to the potatoes and sprinkle
lightly with salt. Fold in the salad dressing using more if necessary to
hold salad together lightly. Mike Papas told me once that they mix it while
the potatoes are still quite warm, and they use Hellmans Real Mayonnaise.
He maintained that the warmth helps bind the flavors together (the recipe
has no mayo in the ingredients list but I suspect we add enough for a
pleasing taste and consistency along with the salad dressing)
Now, for the rest of the Salad.
Line a large platter with the outside lettuce leaves and place 3 cups of
potato salad in a mound in the center of the platter. Cover with the
remaining lettuce which has been shredded. Arrange the roka or watercress
on top of this. Place the tomato wedges around the outer edges of salad
with a few on the top, and place the cucumber wedtges in between the
tomato, making a solid base of the salad. Place the avocado slices around
the outside. Slices of Feta cheese should be arranged on top of the salad,
with green pepper slices over all. On the very top, place the sliced beets
with a shrimp on each beet slice and an anchovy filet on the shrimp. The
olives, peppers and green onions can be arranged as desired. The entire
salad is then sprinkled with vinegar (more may be used and then with the
blended oil. Sprinkle the oregano over all and serve at once. Garlic
toasted Greek bread is served with the salad, and Louis Pappas called this
a "Salad for 4 persons."
1 lg Head of lettuce
3 c Potato salad (recipe
-follows)
12 Roka leaves or watercress
2 Tomatoes, in wedges
1 Cucumber cut into 8 fingers,
-peeled
1 Avocado, wedges
4 Portions feta cheese
1 Green bell pepper, cut into
-8 rings
4 sl Canned cooked beets
4 Whole shrimp, cooked and
-peeled
4 Whole anchovy fillets
12 Black olives, calamata type
12 md Hot Salonika peppers,
-bottled
4 Whole radishes, fancy cut
4 Whole scallion
1/2 c White vinegar
1/4 c Olive oil and salad oil
-blended
Oregano
First make the potato salad by boiling the potatoes in their jackets about
30 minutes or until tender, but not soft, when tested. Drain, cook and peel
the potatoes and when handleable, slice into a bowl. Cut onions and peppers
into thin slices, and chop the parsley. Add to the potatoes and sprinkle
lightly with salt. Fold in the salad dressing using more if necessary to
hold salad together lightly. Mike Papas told me once that they mix it while
the potatoes are still quite warm, and they use Hellmans Real Mayonnaise.
He maintained that the warmth helps bind the flavors together (the recipe
has no mayo in the ingredients list but I suspect we add enough for a
pleasing taste and consistency along with the salad dressing)
Now, for the rest of the Salad.
Line a large platter with the outside lettuce leaves and place 3 cups of
potato salad in a mound in the center of the platter. Cover with the
remaining lettuce which has been shredded. Arrange the roka or watercress
on top of this. Place the tomato wedges around the outer edges of salad
with a few on the top, and place the cucumber wedtges in between the
tomato, making a solid base of the salad. Place the avocado slices around
the outside. Slices of Feta cheese should be arranged on top of the salad,
with green pepper slices over all. On the very top, place the sliced beets
with a shrimp on each beet slice and an anchovy filet on the shrimp. The
olives, peppers and green onions can be arranged as desired. The entire
salad is then sprinkled with vinegar (more may be used and then with the
blended oil. Sprinkle the oregano over all and serve at once. Garlic
toasted Greek bread is served with the salad, and Louis Pappas called this
a "Salad for 4 persons."
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