GREEK SALAD WITH LEMON GARLIC VINAIGRETTE AND HOMEMADE FOCACCIA
I’ve made this greek salad for years and years and have yet to find a recipe I like better. It’s from Sheila Lukin’s cookbook, and it’s definitely the roasted red peppers and vinaigrette that make it special. Recipes for the salad, vinaigrette, and bread below.
8 romain lettuce leaves torn into small pieces. (I use more)
1/2 half hothouse cucumber peeled, halved and cut into slices. (you can also use salad cucumbers, I really like these)
4 tablespoons lemon garlic vinaigrette. (recipe to follow)
4 ripe plum tomatoes cut into 8 wedges each
2 green onions with 3 inches of green left on thinly sliced
1/4 cup flat leaf parsely
8 ounces feta cheese, coarsely crumbled
1/2 cup kalamata olives
2 red bell peppers halved lengthwise and roasted (directions here )
In a bowl, toss together the lettuce leaves, cucumber, and 2 tablespoons of the vinaigrette, set aside. In another bowl, toss the tomatoes, green onion, and parsley with the remaining vinaigrette, set aside. Divide and arrange the green on the plates. Spoon the tomato mixture on top of the greens. Top with the feta cheese and garnish with a few olives. Cut each pepper half in half. Lay 2 pieces of roasted red pepper on each salad.
LEMON GARLIC VINAIGRETTE (this is my favorite salad dressing)
1 small clove of garlic
1/4 tablespoon coarse salt
1 1/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
small pinch of sugar
salt and freshly ground pepper to taste
Finely mince the garlic with the coarse salt. Place in a bowl with the mustard and lemon juice. Whisk together. Slowly drizzle in the olive oil whisking constantly, until thickened. Season with sugar, salt, and pepper. (store covered in the refrigerator for up to 2 days, serve at room temperature.)
3 cups all purpose flour, plus extra for kneading
1 package rapid rise yeast
1 teaspoon of sugar
2 teaspoons of salt
1 cup warm water
3 tablespoons olive oil
3 teaspoons vegetable oil
1 small clove garlic
2 teaspoons chopped fresh herbs (choose rosemary, oregano, or thyme, or a mixture)
1 teaspoon coarse salt
4 tablespoons olive oil
In a large bowl, stir together flour, yeast, sugar and salt using a wooden spoon. The warm water must be between 115 and 125 degrees. Use a kitchen thermometer to make sure. Pour the water and olive oil into the flour mixture. Stir with wooden spoon until a rough dough forms.
Dump the dough onto a work surface. Knead the dough for about 10 minutes, until it is smooth and no longer sticky. Flour your hands and the surface as needed.
Gather the dough into a ball. Wipe out the mixing bowl and oil it with about 1 teaspoon of vegetable oil. Put the dough into the bowl. Cover the bowl tightly with plastic wrap. Set the bowl in a warm spot and let the dough rise until doubled in size, about 45 minutes.
Oil the a baking sheet with 1 teaspoon of vegetable oil. Remove the dough from the bowl, place it on the baking sheet, and press to deflate it. Using your hands, gently stretch the dough into a 10″ by 7″ oval shape. Brush the dough with the remaining teaspoon of vegetable oil, and cover loosely with a large piece of plastic wrap. Set the pan in a warm spot and the dough rise for about 20 minutes, until puffy and doubled in size.
Preheat the oven to 425 degrees. Peel and chop the garlic clove and mix together with fresh herbs, and the coarse salt. When the dough is ready, remove plastic wrap. Press the tips of your fingers into the dough all over to create “dimples.” Scatter the garlic/herb mixture evenly over the dough. Drizzle the top evenly with 2 tablespoons olive oil. Place in the oven and bake 25 to 30 minutes until bread is puffed and browned on top.
(from Williams Sonoma)
- MARTHA’S LEMON BARS VERSUS AUNT GAIL’S LEMON BARS
- HOMEMADE BUTTERMILK WAFFLES
- CAROL’S CHOCOLATE DISCO COOKIES
- CHOCOLATE CRINKLE COOKIES
- ROASTED GARLIC