Tuesday, March 6, 2012

Baked Chicken & Greek Salad


Baked Chicken
Ernie's Greek Salad | Food Network

Greek Salad

8 cups salad mix
1 cup sliced cucumber
1/2 cup thinly sliced red onion
8 ounces feta cheese, coarsely crumbled
2 plum tomatoes, cored and quartered
4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives)
8 pepperoncini, plus more to taste
Greek Salad Dressing, recipe follows

Arrange the salad mix among 4 bowls, piling it high. Top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing.

Greek Salad Dressing:

1/4 cup red wine vinegar
1/8 cup white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon fine salt, plus more as needed
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper or dash of cayenne, optional
1 small clove garlic
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning

In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.

Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.

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