AUTHENTIC GREEK SALAD

AUTHENTIC GREEK SALAD image

Yield people

Number Of Ingredients 24

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10 - 2-3" New Red Potatoes
1/4 c.- Green Onion (diced)
1/4 c.- Yellow Bell Pepper (diced)
1/4 c.- Fennel Bulb (chopped)
1c.- Cucumber (chopped)
3 TBS + - Tarragon Vinegar
3 TBS +- EVOO
1 tsp- Garlic paste
1/4 tsp- Anchovie paste
1 c.- Canned Chick Peas (drained)
2 tsp.-Fresh Lime juice
2 TBS- Fresh Orange juice
1/2 c.- Feta cheese crumbled
Sea Salt & Cracked Peppercorns to taste
2 Heads - Romaine Lettuce
2 Heads- Butter crunch or Spring Mix Lettuce.
1 c.- Grape Tomatoes
1 c.- Kalamata Olives
1+ - Julienne sliced Seedless Cucumber.
4 Tbs.- Fresh Basil (thin sliced)
1/4 c. Grated Fresh Parm Regianno cheese
1/4 c.+ Feta cheese crumbles
Pepperocini peppers cut into rings
Ceaser or Vinagarette Dressing to taste

Steps:

Boil new potatoes (skin on) in salted water until firm but cooked through. Drain and cool. Cut into approx. 3/4 inch squares. In large bowl, toss in onion, yellow pepper, fennel and cucumber. Place the chickpeas,feta cheese,vinegar,garlic & anchovie paste into a food processor and pulse, alternating lime, orange and evoo until ingredients form a creamy consistency. Pour chickpea mixture over potato mixture and toss lightly. Refrigerate until ready to serve. To serve, place 2 leaves of Romaine on plates or in large single serve salad bowls. Top the leaves with 1c. portion of potato salad. Tear remaining Romaine into bite size pieces and toss with butter crunch leaves. Fold basil leaves into quarters and thin slice. add basil to lettuce mixture. Heap greens atop the potato salad portion. Use remaining ingredients to embellish each plate. Finishing with Kalamatas, pepperocini and feta chunks. Serve with dressings on the side and fresh Pitas.