Greek Salad

I found the recipe for this incredible salad on Serious Eats. The dressing is fantastic and makes more than enough to make this salad repeatedly.
For Salad

1 large Spanish or sweet onion, thickly sliced
Extra-virgin olive oil
Kosher salt and cracked black pepper
1 large head iceberg lettuce, sliced paper-thin
4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips
3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced
8 whole scallions, thinly sliced
1 red onion, sliced paper-thin
1 tsp of dried dill weed
1/2 cup small, picked sprigs parsley, roughly chopped
1 tablespoon dry Greek oregano
About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved
2/3 cup fat free feta cheese
4 pepperoncini (pickled yellow peppers), sliced

For Red Wine Vinaigrette
1/2 cup red wine vinegar
1 small onion, sliced and grilled
6 basil leaves
1 teaspoon picked thyme
1/4 cup fat free feta cheese, crumbled
2 tablespoons Dijon mustard
6 garlic cloves, pressed
2 shallots, thickly sliced
2 tablespoons dry Greek oregano
1 tablespoon kosher salt
1 tablespoon coarsely cracked black pepper
3/4 cup extra-virgin olive oil

For Salad
Brush the onion slices with olive oil and season with kosher salt and pepper. On a griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings.

In a large bowl, combine all of the remaining ingredients except the Red Wine Vinaigrette, feta, and pepperoncini. Toss.

Drizzle the vinaigrette and toss the mixture aggressively with clean hands. Scatter with the feta and pepperoncini.

For Red Wine & Feta Vinaigrette
In a food processor, combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper. With the motor running, drizzle in the olive oil until smooth.

Reference
Cook the Book: Greek Salad

 

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Chinese Kasha Varnishkes

I have been so M.I.A. Life has been incredibly busy and I regret neglecting this blog for so long. I enjoy doing this and I have been taking pictures and notes on what I’ve been making but haven’t been posting. I suck. I have a lot of stuff that will be coming up here soon.

As for this recipe, I love it. So easy and delicious. I love the chili garlic sauce with it.

Ingredients

8 ounces dried bowtie pasta
1/4 cup canola or vegetable oil
Kosher Salt
1 cup kasha (buckwheat groats)

For the Dressing:
1 bunch scallions, finely sliced, about 2 cups, divided
1 tablespoon light soy sauce
1 teaspoon sesame oil
3 tablespoons Chopped cilantro
Chinese garlic chili paste or hot chili oil for serving

Cook pasta in salted water according to package directions. Drain and toss with 2 teaspoons oil. Set aside. Bring 2 cups water to boil and add kasha. Simmer for 15 minutes, then turn off heat and let sit covered and undisturbed until water is absorbed, about 15 minutes longer.

Meanwhile, make the scallion oil: Set aside 1/4 of scallion greens for garnish. Cook remaining scallions in remaining oil in a small saucepan over low heat, stirring occasionally, until the slivers of scallions are browned and sweet, about 10 minutes. Remove from heat, add soy sauce and sesame oil, and stir to combine. Add pasta, kasha, scallion oil, reserved sliced scallions, and cilantro to a large mixing bowl and toss to combine. Season to taste with salt. Serve with garlic chili paste or chili oil.

Reference
Chinese Kasha Varnishkes