Layered Mediterranean Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
From Gourmet (via Sara Moulton). Ingredients:
3 cups plain yogurt |
2 english cucumbers, seeded and chopped |
1/2 teaspoon salt |
2 garlic cloves, minced and mashed to a paste with |
1/2 teaspoon salt |
fresh ground black pepper |
1/4 cup olive oil |
2 cups finely chopped onions |
4 teaspoons minced garlic |
1 teaspoon dry oregano, crumbled |
1 cup white wine |
1/2 cup low sodium chicken broth |
5 1/2 cups drained canned navy beans |
salt & freshly ground black pepper |
4 (6 1/2 ounce) cans tuna in olive oil, drained and flaked |
1 1/3 cups finely chopped red onions |
1 cup kalamata olive, pitted and minced |
2 cups minced fresh parsley leaves |
1/4 cup red wine vinegar |
2 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
4 plum tomatoes, diced |
2 green bell peppers, diced |
1 red onion, sliced thin |
1/2 cup kalamata olive, pitted and sliced |
Directions:
1. Make the cucumber layer: Drain the yogurt in a coffee filter-lined sieve set over a bowl for 1 hour.
2. Put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour.
3. Pat the cucumber dry between paper towels and transfer it to a bowl.
4. Stir in the yogurt, garlic, and salt and pepper, to taste, and combine the mixture well.
5. Set aside Make the bean layer: Heat the oil in a skillet over medium heat.
6. Add the onion, garlic, oregano, and cook, stirring, until softened.
7. Add the wine and simmer until reduced by 1/2.
8. In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper.
9. Transfer the mixture to a bowl and chill.
10. Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil.
11. Season with salt and pepper.
12. Assemble the salad: Spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top.
13. Chill covered, for at least 3 hours or overnight.
14. When ready to serve, sprinkle the top with the garnish and serve.
15. From Gourmet (via Sara Moulton).
|
|