The Complete Book of Greek Cooking by Recipe Club of St. Paul's Church
Author:Recipe Club of St. Paul's Church
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-06-10T04:00:00+00:00
Wash and dry salad greens; tear into bite-sized pieces. Prepare radishes, onion, green pepper, and tomatoes. Pour a little coarse salt into a salad bowl, then crush garlic clove and rub it around surface of bowl. Add salad greens, prepared vegetables, cheese, salt, olives, anchovy fillets, and oregano. Sprinkle with lemon juice, salt, and pepper; toss lightly. Add oil and toss again. Add more lemon juice or vinegar and oil to taste. Serve immediately.
ROMAINE AND FRESH CABBAGE SALAD
Marouli ke Lahano Salata
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