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| What You Need: |
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1 large head lettuce
3 cups potato salad
12 roka leaves (Greek vegetable) or 12 sprigs watercress
2 tomatoes cut into 6 wedges each
1 peeled cucumber, cut lengthwise into 8 fingers
1 avocado, peeled and cut into wedges
4 portions of Feta cheese
1 green pepper, cut into 8 rings
4 slices canned cook beets
4 peeled, cooked shrimp
4 anchovy fillets
12 black olives (Greek-style preferred)
12 medium hot Salonika peppers (bought in bottles)
4 fancy-cut radishes
4 whole green onions
½ cup white vinegar
¼ cup each of olive and salad oil blended
Oregano
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| How To Cook: |
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1. Line a large platter with the outside lettuce leaves; place 3 cups of the potato salad in a mound in the center of the platter.
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2. Cover with the remaining lettuce, which has been shredded. Arrange the roka or watercress on top of this.
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3. Place the tomato wedges around the outer edge of the salad with a few on top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
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4. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on the top of the salad, with the green pepper slices over all.
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5. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on the shrimp. The olives, peppers, radishes, and green onions can be arranged as desired.
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6. The entire salad is then sprinkled with the vinegar (more may be used) and then with the blended oil. Sprinkle the oregano over all and serve at once.
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NOTE:
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Garlic-toasted Greek bread is served with this salad.
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