Text 22728, 73 rader
Skriven 2007-11-14 14:03:07 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SALAD COURSE  71114
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I was introduced to
 GJ> the USAn custom of eating a salad before the main dish. I had ordered
 GJ> both, the salad was delivered, and I waited patiently for the rest of
 GJ> the meal to come, until my niece told me that it was customary to
 GJ> finish the salad before getting the rest.  If I wanted them together I
 GJ> should have specified that.  I like the texture and temperature
 GJ> contrast of hot grilled fish or steak eaten together with cold salad.

 JW> Roslind and I have adopted the Italian style of having it as a light
 JW> refresher between a heavy main course and a rich dessert.

My preference is for the Greek style of having a salad plate in the
middle of the table, with diners picking out bits to eat with the main
meat or fish dish.  Each part of the meal keeps its respective state of
hot and cold, so can be appreciated in combination or alternation.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Salad (Salata)
 Categories: Greek, Salads, Cheese
      Yield: 4 Servings
 
    1/2    Head iceberg or romaine
           Lettuce
      2    Tomatoes OR; quartered
     10    Cherry tomatoes; cut in
           Half
      1    Cucumber; peeled and
           Sliced
    1/2    Green bell pepper; sliced
      5    Scallions; thinly sliced
      1 c  Feta cheese (about 6 oz);
           Broken into chunks
     12    Black Greek Olives; up to
     16    Cranberry Orange Bread
           Dressing---
      2 tb Red wine vinegar
      1    Clove garlic; finely
           Chopped
    1/4 ts Salt
    1/8 ts Pepper
    1/2 ts Oregano
    1/3 c  Olive oil
 
  Wash and prepare all vegetables.
  
  Tear lettuce into bite-size pieces and place in a large salad bowl.
  
  Add tomatoes, cucumber, green pepper, scallions, feta cheese, and
  olives.
  
  Pour dressing over salad and toss.
  
  Serve on chilled salad plates.
  
  Dressing: Whisk together all ingredients except olive oil.
  
  Slowly add the olive oil, whisking constantly.
  
  Recipe By     : Cooking the Greek Way by Lynne W. Villios
  
  From: Mimi Hiller <mimi@cyber-Kitchen.Cdate: Wed, 29 Jan 2003 22:12:58
  ~0800
 
MMMMM
 

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