Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Olive oil
1/2 cup Fresh lemon juice
10 Anchovy filets
1/2 teaspoon Minced fresh oregano
1 tablespoon Minced fresh parsley
2 tablespoons Yogurt
1 Clove garlic -- peeled
1 large Hard-boiled egg
Salt
Pepper
1 1/2 pounds New potatoes
2 cups Cooked chick-peas -- well-drained
1/2 pound Feta cheese -- crumbled
1/4 cup Pitted Calamata olives
1/2 cup Diced red onion
1 cup Diced tomato
Process olive oil, lemon juice, anchovy filets, oregano, parsley,
yogurt, garlic, egg, and salt and pepper in a blender or food processor
until well combined. Set aside.
Wash and quarter potatoes and place in a medium-sized saucepan. Cover
with water and bring to a boil over high heat. Lower heat and simmer
about 10 minutes, or until tender. Drain well. Place in a salad bowl and
pour half the vinaigrette over the warm potatoes. Toss to combine. Set
aside to cool at room temperature. When cool, toss in remaining
ingredients. Stir in remaining vinaigrette and serve at room
temperature.
The Greek salad comes from Judith Choate's 'The Bean Cookbook'.
