Greek Salad

Traditional Greek vinaigrette tossed with romaine lettuce, Feta cheese, cauliflower, tomato, black olives, green onions, and green pepper.

Ingredients -

1/2 cup Vegetable Oil
2 tablespoons Vinegar
1 Egg
1 (2 ounces) can Anchovy Fillets, drained, and divided
1 small stalk Celery, trimmed
1/4 small Onion, peeled
1 medium Carrot, peeled
3 Radishes, trimmed
1 teaspoon drained Capers
1 small clove Garlic, crushed
1 1/2 tablespoon Sugar
1/2 teaspoon Dried Oregano
1/2 teaspoon Paprika
1/4 teaspoon Salt
1/8 teaspoon Pepper

Romaine Lettuce
Feta Cheese
Cauliflower Florets
Tomato Wedges
Green Bell Pepper Rings
chopped Green Onions
Ripe, Pitted Black Olives

Preparation:

1. Add vegetable oil, vinegar, egg, ½ anchovies, celery, small onion, carrot, radishes, capers, garlic, sugar, dried oregano, paprika, sea salt, and fresh ground black pepper to blender. Blend at high speed until smooth.

2. Add Romaine lettuce, feta cheese, cauliflower florets, tomato wedges, green pepper rings, green onions, ripe black olives, and ½ anchovy fillets to large serving bowl.

3. Pour dressing over salad. Toss to coat.

Cooking Tip

Anchovy Fillets

Anchovy fillets are sold whole and packed in olive oil. Most commonly found in jars or tins.

Cooking Tip

Cauliflower Florets

Cauliflower florets are the top portion of the cauliflower head.