FabSugar's off to Greece today and I am so green with envy that I have to make myself a Greek salad for dinner tonight. Paired with a decadent flambéed cheese called saganaki, this salad transforms your Friday into a dream vacation. Usually seen as a difficult, show-stopping culinary technique, the igniting of cheese doused in brandy is actually effortless and fun. Use a long stemmed lighter for safety and fire away! You won't be disappointed with this dinner recipe, so get it now -
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
2 small red onions, thinly sliced
Saganaki, recipe follows
- 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.
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
- 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.
Makes 2 cups.
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced
- Preheat the broiler.
- 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.