Greek Salad with Saganaki |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Ingredients:
1 shallot, diced |
1/2 cup fresh lemon juice |
1/4 cup feta cheese, crumbled |
1/2 teaspoon dried oregano |
1 teaspoon salt |
freshly ground pepper |
1 1/2 cups extra-virgin olive oil |
3 heads romaine lettuce, washed and torn into bite sized pieces |
1 pint grape tomatoes, halved |
1 cup kalamata olives |
1 cucumber, sliced |
greek vinaigrette, recipe follows |
12 pepperoncini |
2 small red onions, thinly sliced |
saganaki, recipe follows |
1 pound kasseri cheese, cut into 1/2-inch pieces |
3 tablespoons butter, melted |
2 tablespoons brandy |
1 lemon, juiced |
Directions:
1. Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
2. Yield: 2 cups
3. Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
4. Saganaki:
5. Preheat the broiler.
6. Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
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