I got this recipe out of A Year In A Vegetarian Kitchen by Jack Bishop.
It is so delicious ! I've made it a number of times ....
I've adapted it a bit to suit our tastes.
Here's my adapted version ... if you want the original you'll have to buy the book !
For the dressing
2 tablespoons red wine vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon minced fresh oregano leaves
1 med garlic clove, minced
salt and pepper
6 tbls good olive oil
a bunch of small*radishes, thinly sliced ( about 1.5 cups) - I made this one time but couldn't find radishes. It was just as good without them
Whisk everything but the oil and radishes in the bowl you intend to make the salad in. Add the oil and whisk til smooth. Add the radishes. Toss to coat. Set aside til you make the rest.
*radishes get spicier the bigger they get
For the bread
8 small slices country bread, cut 1 inch thick
good olive oil
salt (I used Himalayan rock salt)
Pre-heat your sandwich press, or grill. Brush the bread with the oil and sprinkle with salt. Grill ( or do in the press like I did !! ), turning once.
For the salad
Tender lettuces ... I used butter lettuce ... torn into bite sized pieces. It said 12 cups. I don't think I used that much.
2 cups cherry tomatoes
kalamata olives ... how ever many you fancy
crumbled feta cheese ... again ... to your liking
Uh ... make a salad with those ingredients in the bowl with the salad dressing. Toss to coat.
To serve
Mound the salad high on the toast.
Serve immediately.
Enjoy !!!
2 tablespoons red wine vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon minced fresh oregano leaves
1 med garlic clove, minced
salt and pepper
6 tbls good olive oil
a bunch of small*radishes, thinly sliced ( about 1.5 cups) - I made this one time but couldn't find radishes. It was just as good without them
Whisk everything but the oil and radishes in the bowl you intend to make the salad in. Add the oil and whisk til smooth. Add the radishes. Toss to coat. Set aside til you make the rest.
*radishes get spicier the bigger they get
For the bread
8 small slices country bread, cut 1 inch thick
good olive oil
salt (I used Himalayan rock salt)
Pre-heat your sandwich press, or grill. Brush the bread with the oil and sprinkle with salt. Grill ( or do in the press like I did !! ), turning once.
For the salad
Tender lettuces ... I used butter lettuce ... torn into bite sized pieces. It said 12 cups. I don't think I used that much.
2 cups cherry tomatoes
kalamata olives ... how ever many you fancy
crumbled feta cheese ... again ... to your liking
Uh ... make a salad with those ingredients in the bowl with the salad dressing. Toss to coat.
To serve
Mound the salad high on the toast.
Serve immediately.
Enjoy !!!
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