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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Friday, May 22, 2015

Greek Salad

Greek Salad
I love Greek salad. I have been so lucky to receive a ton of lettuce from my mom's garden. Neither of us are sure what kind of lettuce it is, but it is delicious and perfect for Greek salad. No one else at dinner would touch the salad. I can usually count on C to have salad and Miss F to at least eat the lettuce. But this night, they were both too into naan and chicken souvlaki to have any.  I will be making this salad often this summer, hopefully with tomatoes and cucumbers from the garden, though I doubt the lettuce will make it much longer once it starts getting Houston hot.  The dressing is adapted from Ina Garten.
Greek Salad

1 clove garlic
½ teaspoon dried oregano
½ teaspoon Dijon mustard
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup good olive oil
4 cups chopped lettuce
½ red bell pepper, chopped
1 tomato, chopped
½ cucumber, chopped
¼ cup feta, crumbled
Handful of black olives

Add the garlic, oregano, mustard, vinegar, salt and pepper to the bowl of a mini food processor. Stream in the olive oil with the processor running. In a large bowl, toss together the lettuce, bell pepper, tomato, cucumber, feta and olives. Toss the salad with the dressing and serve.
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