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My SCCC

Greek Salad

Serves: 16

Ingredients

radicchio - 4 heads cleaned
field greens - 1 pound
tabbouleh - 1 recipe approximately 4 cups (see below)
feta cheese - 2 pounds, crumbled
Kalamata olives - 4 cups pitted, chopped finely
tomatoes - 4 - peeled, seeded, chopped
anchovy fillets - 16
capers - 5 tablespoons
Greek dressing - 1 quart (see below)

Method

  1. Place radicchio cups on a chilled plate at 12 o'clock.
  2. Gently toss the field greens with just enough Greek dressing to coat.
  3. Place field greens on plate so that they appear to be flowing out of radicchio cup.
  4. Garnish the field greens with the tabbouleh, feta cheese, Kalamata olives, tomato concasse, anchovies and capers.
  5. Serve with more Greek dressing on the side if desired.

Tabbouleh

Ingredients

Bulgar wheat, fine - 1 pound
Plum tomatoes - 3 pounds seeded, chopped
scallions - 6 each finely chopped
mint, fresh - 0.5 cup coarsely chopped
parsley, flat-leaf, fresh - 0.5 cup coarsely chopped
kosher salt - 1 teaspoons
black pepper - 0.5 teaspoons
olive oil - 4 oz.
lemon juice - 2 oz. freshly squeezed

Method

  1. Cut tomatoes in half, and squeeze out seeds and juice, making sure to reserve the juice. Chop tomato coarsely and reserve.
  2. Put the Bulgar in a bowl and cover with reserved tomato juice, 1/2 of the lemon juice, and enough cold water to cover Bulgar by 1 inch. Cover and let stand at room temperature for 30-45 minutes, or until Bulgar is tender and has absorbed the liquid.
  3. Make sure that the Bulgar is drained well. Mix together the rest of the ingredients with the Bulgar. Adjust seasonings if necessary.
  4. Cover and refrigerate for several hours before service.
  5. Use as a salad garnish with olives and fresh vegetables or as part of an appetizer plate containing other Middle Eastern appetizers.

Greek Dressing

Ingredients

Kalamata olives - 0.25 cup pitted, chopped
olive oil - 2 cup
red wine vinegar - 0.25 cup
malt vinegar - 0.25 cup
oregano - 1 tablespoon
feta cheese - 0.25 cup crumbled
cumin - to taste, ground
garlic - 4 cloves mashed with 1/2 tsp. salt
scallions - 0.25 bunch, finely chopped

Method

Combine all ingredients and mix well. Store in tight container in refrigerator.