Greek Salad
(12 servings)
salt to taste
1 garlic clove
2 heads Boston lettuce, shredded
1 romaine lettuce, shredded
3 celery hearts, diced
6 radishes, sliced
1 bunch scallions, sliced
1 cucumber, thinly sliced
1 green pepper, cut into thin rings
12 oil-cured black olives
1/2 lb feta cheese, diced
1/2 cup olive oil
Juice of 2 lemons
salt and freshly ground pepper to taste
1/2 tsp oregano
1 tbsp minced parsley
8 anchovy fillets
3 tomatoes, cut into wedges
Parsley sprigs for garnish
Rub large wooden salad bowl with salt and garlic. Discard the garlic.
In the salad bowl, combine lettuces, celery, radishes, scallions, cucumber, green pepper, olives and cheese.
Beat olive oil with lemon juice and pour over the salad. Toss and season with salt and pepper. Sprinkle salad with oregano and parsley.
Arrange anchovy fillets radiating from the center with the tomato wedges. Garnish with parsley sprigs.
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