GREEK SALAD NICOISE
This is a combination of two favourite summer salads. It comes together surprisingly quickly, with minimal cooking involved.
Provided by Sackville
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Blacken the peppers over a flame or in your oven.
- When the skin starts to blister, cool a little before wrapping in plastic or putting in a paper bag for about 10 minutes.
- This allows the pepper to sweat and makes the skin easy to remove.
- Peel and then slice into thin strips, removing the seeds and inner white membrane.
- Put the peppers on a plate, season with a bit of olive oil and set aside.
- Trim and thinly slice the fennel before putting in a bowl of chilled water until ready to use.
- Slice the tomatoes, remove the seeds, season with a bit of salt and drain on a plate.
- Make the dressing by crushing the feta in a bowl and then mixing with olive oil, oregano, lemon juice and sherry or vinegar.
- Assemble on a big platter or six individual plates.
- Drizzle the dressing over the leaves, eggs and vegetables.
- Snip over the basil, sprinkle on some olives and serve.
Nutrition Facts : Calories 248, Fat 19.6, SaturatedFat 4.5, Cholesterol 73.1, Sodium 235.9, Carbohydrate 14.3, Fiber 3.8, Sugar 3.4, Protein 6.8
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