Saturday, March 16, 2013

Rick's Greek Salad ala "Jimmy's Famous Seafood"

Ruth and I didn’t feel like a big meal tonight, so I decided to make a dinner-sized Greek Salad.  We always order one when we go to Jimmy’s Seafood in Dundalk for crabs with our friends, so I knew what I wanted for the dressing taste profile.  A traditional Greek Salad uses olive oil, vinegar, oregano salt and pepper, but Jimmy’s dressing is creamy, so I added some Mayonnaise and Worcestershire for texture and some kick.  Use lots of Feta cheese and add some anchovies if you like (or not).  Any way you make it, it’s a great summer meal and really easy!  Enjoy!

Ingredients for the Salad:

1 head romaine lettuce
1/2 Vidalia onion, sliced into rings
1 fresh tomato, sliced into wedges
1 green, red or purple bell pepper, sliced into rings
8 anchovy filets (optional)
1 handful Kalamata  olives
1/2 cup Feta cheese, crumbled
10 Greek peperroncini peppers

Ingredients for the Dressing

½ cup mayonnaise
2 Tbs extra virgin olive oil
1 tsp white wine vinegar
2 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp dried oregano
salt, to taste
fresh ground black pepper, to taste

Place all the ingredients for the dressing in a glass bowl and whisk well.  Arrange the salad ingredients in a large bowl in the order shown.  Serve the dressing on the side, quantity to be applied to the diner’s preference.  Enjoy!

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