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La Belle Cuisine - Salad Recipe of the Day

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
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Greek Salad Collection



“The perfect vinaigrette is so easy to make that
I see no reason whatsoever for bottled dressings.”

~ Julia Child

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La Belle Cuisine


Greek Salad Collection


Greek Salad 
According to the Food Network, this recipe was adapted from
The New York Times Cookbook, Craig Claiborne, Harper/Rowe, 1961.
I must say, however, that I have the 1961 New York Time Cookbook.
I've spent a good deal of time looking, but was unable to find a Greek Salad
recipe. Putting it out there for you anyway...[MG]

*The latest edition (1990) of Craig Claiborne's renowned
New York Times Cookbook, published by HarperCollins:

New York Times Cookbook 

The original 1961 edition of The New York Times Cook Book is
now out of print, but can be obtained from used book dealers.


Total Time: 15 min.
Prep 15 min
Yield: 8 to 10 servings

6 vine-ripened tomatoes, cut into eighths
1 seedless cucumber, halved lengthwise
and sliced crosswise
2 bunches radishes
1 tin anchovies, drained
2 red [bell] peppers, cut into strips
1/2 pound feta, crumbled
1/2 cup caper berries
1 red onion, sliced
1 cup Kalamata olives
1 tablespoon minced fresh oregano leaves
1/4 cup red or white wine vinegar
3/4 cup extra-virgin olive oil 

Arrange the first nine items [tomatoes, cucumber, radishes, anchovies,
red peppers. feta. capers. onion and olives] decoratively on a large platter.
Whisk together the oregano, the vinegar and salt and pepper, to taste.
Add the oil in a stream, whisking. Drizzle the dressing over the platter.


Greek Salad 
2009, Ina Garten, All Rights Reserved
Food Network Show: Barefoot Contessa
Episode: Go Greek

Total Time: 50 min
Prep 20 min
Inactive 30 min
Yield: 6 servings
Level: Easy

1 hothouse cucumber, unpeeled, seeded,
and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch dice
(not crumbled)
1/2 cup kalamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil 

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar,
salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta
and olives and toss lightly. Set aside for 30 minutes to allow the flavors
to blend. Serve at room temperature.  


Skewered Greek Salad
Giada De Laurentis
Food Network Show: Giada at Home
Episode: Art House

Total Time: 10 min
Prep 10 min
Yield: 4 to 6 servings
Level: Easy 

24 grape or small cherry tomatoes
3 ounces [cold] feta cheese, cut into
12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion,
cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh
oregano leaves
Special equipment:
12 (6-inch) bamboo or wood skewers

2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper 

For the Skewers: Thread the skewers starting with a tomato, then a piece
of feta cheese, an olive, a piece of onion and finish with another tomato.
Repeat with the remaining ingredients.
For the Vinaigrette: In a small bowl, mix together the lemon juice, red
wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste. Arrange the skewers on a serving
platter. [Just before serving] spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.  


Dakos (Greek Bread Salad)
Recipe courtesy Bobby Flay
Food Network Show: Boy Meets Grill
Episode: Guys' Poker Night

Total Time: 45 min
Prep 10 min
Inactive 30 min
Cook 5 min
Yield: 6 to 8 servings
Level: Easy

1 loaf country bread, sliced into 1/2-inch thick slices
1 cup Greek olive oil, plus more for brushing on bread
Salt and freshly ground pepper
1/4 cup fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
2 English cucumbers, quartered and cut into 1/2-inch dice
2 ripe beefsteak tomatoes, cut into 1/2-inch dice
1 red onion, peeled, halved and thinly sliced
12 ounces feta cheese, crumbled
Chili oil, for drizzling, optional 

Preheat the grill. Brush the bread with oil on both sides and season
with salt and pepper. Grill bread on both sides until lightly golden
brown. Remove the bread to a platter and let sit at room temperature
to get slightly hard.
Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a
medium bowl. Season, to taste with salt and pepper. Fold cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room
temperature for 30 minutes. Spoon the mixture over the bread.
Garnish with additional dill and drizzle with chili oil, if desired.
Serve immediately.

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