Aegean Salad Dressing
Makes 1 cup.
This is a tart, bold salad dressing that adds sunny flavor to Greek-style salads (see below for our version) or fat slices of ripe beefsteak tomatoes. It’s also good on green salads that include self-confident greens, such as arugula, mizuna, or kale.
2/3 cup neutral-tasting oil, such as canola or avocado
(or equal parts olive oil and neutral-tasting oil)
6 tablespoons white wine vinegar
1 teaspoon (heaping) Dijon mustard
1 clove garlic, grated into a paste
1½ teaspoons Aegean Salt
Pinch Greek oregano
Black pepper, to taste
2 strips lemon zest (about ½-inch wide), finely minced
Put all the ingredients, except the lemon zest, into a jar. Whiz with an immersion blender until the dressing is emulsified and creamy. Stir in the lemon zest. Store tightly covered in the fridge for up to a week.
Makes as much as you like.
Add grilled chicken or hard-boiled egg to make a more substantial meal. A garnish of crushed pita chips or toasted sliced almonds would be nice, too.
Romaine. washed, dried, and cut in fat ribbons
Tomatoes, cut in chunks or cherry tomatoes cut in half
Red onion slices
Cucumber, seeded, cut in chunks
Bell pepper, diced
Fresh mint leaves, minced (or a big pinch or two of dried mint, crumbled)
Greek oregano, just a pinch of dried oregano
Parsley leaves, picked and roughly chopped
Creamy feta cheese (goat’s or sheep’s milk), crumbled
Olives, crushed and torn, optional
Put the onions in a small bowl. Add an ice cube and fill the bowl with cold water. Set aside for 10 minutes. Drain the onions thoroughly, then pat them dry with a clean tea towel. (Soaking makes it less noisy in the salad.)
Put the lettuce, tomatoes, cucumber, and bell pepper into a salad bowl. Add the onions. Sprinkle in the mint and crush the oregano between your fingers as you add it to the bowl. Use your hands to toss the salad.
Dress the salad. Top with feta crumbles and olives, if using.