| |
Greek Easter Salad
Chef Costas Spiliadis of Estiatorio Milos
– New York, NY
Adapted by StarChefs
Yield: 6 servings
Ingredients:
- 2 heads of Romaine lettuce
- ½ cup fresh dill, finely chopped
- ½ cup spring onions, finely chopped
- ½ cup extra virgin olive oil
- 5 teaspoons good red wine vinegar
- Salt to taste
Garnish
- Radishes, thinly sliced
- Kalamata olives
- Feta cheese, sliced
- Easter eggs, hard-boiled, sliced
Method:
Wash lettuce and drain well. With a sharp knife, slice lettuce leaves
into 1/3-inch strips. Add the dill, the spring onions, olive oil,
vinegar and salt to taste. Toss well, but gently and lightly. Place
salad in an oval platter. Garnish it with Kalamata olives, radishes,
slices of feta cheese and slices of Easter eggs.
|
