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What You Need:
(To Serve: 4 to 6)
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4 cups salad greens (escarole, romaine, chicory, or other greens)
4 to 8 radishes cut into "roses"
1 red onion, peeled and cut into rings (use according to taste)
1 small green pepper, cored, seeded, and cut into thin rings or strips
1 to 2 tomatoes cut into wedges
½ cup feta cheese, crumbled
1 teaspoon coarse salt
1 clove garlic
8 Kalamata or other black olives
4 to 8 flat anchovy fillets (optional)
1 tablespoon dried oregano
2 tablespoons fresh lemon juice or vinegar
Salt and pepper to taste
½ cup olive oil
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Translate this recipe:
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| How To Cook: |
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1. Wash and dry salad greens; tear into bite-sized pieces. Prepare radishes, onion, green pepper, and tomatoes.
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2. Pour a little coarse salt into a salad bowl, then crush garlic clove and rub it around surface of bowl.
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3. Add salad greens, prepared vegetables, cheese, salt, olives, anchovy fillets, and oregano.
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4. Sprinkle with lemon juice, salt, and pepper; toss lightly. Add oil and toss again. Add more lemon juice or vinegar and oil to taste.
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5. Serve immediately.
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