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Monday, November 21, 2011

Athenian Salad


1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2−inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained


Tear lettuce and romaine into bite−size pieces. Place lettuce, romaine, radishes, cucumber and scallions
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.

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