CLASSIC GREEK SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Total Time 20 minutes
Prep Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
- Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller
Nutrition Facts : Calories 292 calorie, FatContent 25 grams, SaturatedFatContent 7 grams, CholesterolContent 25 milligrams, SodiumContent 748 milligrams, CarbohydrateContent 12 grams, FiberContent 2 grams, ProteinContent 6 grams, SugarContent 6 grams
CLASSIC CAESAR SALAD RECIPE | BON APPéTIT
A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.
Provided by Sue Li
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 day ahead.
- Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
- Place whole romaine leaves (for the ideal mix of crispness, surface area, and structure) in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing). Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved Parm.
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