I don't usually make a chopped salad. I suppose it reminds me of less than fresh browning lettuces and wilted ingredients served at the local diner. If made fresh, however, it can give you a flavour boost you are probably not expecting. I served this chopped salad with the Vegetarian Moussaka in a previous post. No olives in the fridge today...so sad for the photo......instead a photo of the donkeys of Fira on the island of Santorini, Greece.
**Chopped Greek Salad with Shallot Vinaigrette**
2 T white balsamic vinegar
1 tsp fresh lemon juice
1 small shallot, halved
2 T extra-virgin olive oil
2 T canola oil
1/2 tsp oregano
salt and freshly ground black pepper
10 oz mixed baby greens including iceberg lettuce, coarsely chopped
4 Belgian endives, halved, cored and finely chopped
1 English cucumber, peeled, halved, seeded and cut into 1/2-inch dice
1 pint grape tomatoes, halved
1/4 cup coarsely chopped dill
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In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on , add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on , add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
Serves 8
