Ok, I'm making a last ditch effort this week to try out a few more salads ... so stay tuned. This one comes from a cookbook I received as a gift over the holidays, Around the World in 450 Recipes. I threw some boneless, skinless chicken thighs in the crockpot and let them cook all day so we could have the salad with shredded chicken. It was an outstanding salad and very much like the Turkish Salads I would get in Berlin ... the baked chicken made it a little more substantial.
Turkish Salad
1 cos lettuce heart (butter lettuce)
1 green bell pepper
1 red bell pepper
1/2 cucumber
4 tomatoes
1 red onion
8 oz. feta cheese, crumbled
black olives, to garnish
For the dressing:
3 T. olive oil
3 T. lemon juice
1 garlic clove, crushed
1 T. chopped fresh parsley
1 T. chopped fresh mint
salt and pepper, to taste
Really you don't need any instruction ... prep the salad veggies and wisk the dressing ingredients and toss. I bashed the garlic clove and let it just steep in the dressing for about 30 minutes and then removed it before tossing with the salad so it wouldn't be overpowered by garlic.
5 comments:
Would you say that the mint is key? I think the dressing sounds great, but my husband isn't really a mint-guy...
Nope ... in fact I didn't use the mint ... only the parsley. I would say the key is to season it well with salt and pepper to bring out the lemon taste.
WOW!!! It looks like the Greek salad at Pappadeaux!! They use shrimp, though.
How funny...I was thinking that the mint would add a lot.
Mint probably would have changed the taste quite a bit but I liked it just as well without it and it was one less herb to buy and have go bad in the end. My goal this spring is to carve out a little patch for an herb garden somewhere in the yard for these types of herbs that I like to have around but hate to pay for.
Post a Comment