Recipes from Greece :: Greek Salads and Dressings
1 med. head lettuce
1 bunch romaine
10 radishes, sliced
1 med. cucumber, sliced
6 scallions (with tops), cut into 1/2-in. pieces
1/2 c. olive or canola (or other vegetable) oil
1/3 c. wine vinegar
1 tsp. salt
1 tsp. dried oregano leaves
24 Greek or ripe green olives
1/4 c. crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained
Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.
Yields 8 servings.
