Greek Salad With Anchovies For Two Food

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Steps:

• Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

TRADITIONAL GREEK SALAD RECIPE

Steps:

• Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
• Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
• Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
• Thinly slice the bell pepper into rings.
• Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
• Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
• Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
• Now add the the feta blocks on top and add a sprinkle more of dried oregano.
• Serve with crusty bread.

GREEK SALAD WITH ANCHOVIES FOR TWO

Steps:

• Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
• Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
• Divide the salad between 2 plates and top with anchovies.
• Can be eaten with warm pita breads, if desired.

OUTSTANDING GREEK SALAD DRESSING

Steps:

• To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. Whirl until blended.
• Continuing to whirl, gradually add the oil, drop by drop at first, then in a thinly steady stream.
• The dressing will thicken.
• Continuing to whirl, add the anchovies or anchovy paste. Taste and add more salt, if needed.
• The dressing can be used right away or covered and left at room temperature. If making the dressing more than 1 day ahead, cover and refrigerate.

SUMMER SALAD WITH ANCHOVY DRESSING

Steps:

• Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
• For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

GREEK SALAD FOR 2

Steps:

• In a small bowl, mix dressing ingredients together.
• In a large bowl, toss salad ingredients together.
• Toss salad and 1/2 of dressing together.
• Serve with remaining dressing as desired.

GREEK SALAD

Steps:

• In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
• When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.