Anthos Greek Salad

[lesterbeach1573]

INGREDIENTS:

Vinaigrette:

1 cup extra virgin olive oil
1/3 cup red wine vinegar
1/2 lemon, juiced
2 tablespoon Dijon mustard
3 cloves of garlic confit
Salt and pepper to taste


Salad:

1/4 head baby romaine, washed and trimmed
1/4 head Red Belgian endive
1 oz. baby beets (pink, red and orange roasted with EVOO salt and pepper, peeled and quartered)
1 oz. yellow wax beans (blanched, chilled, and cut into 1/2 inch pieces)
1 oz. green peas (blanched, chilled, and cut into 1/2 inch pieces)
1.5 oz. Dodonis feta cheese, cut into 1/2 in. cubes.
5 Kalamata olives quartered and pitted
Small handful picked herbs (chives, dill, parsley and baby basil)
PREPARATION:

1. For the vinaigrette, puree 1 cup extra virgin olive oil, 1/3 cup red wine vinegar, lemon juice, mustard and 3 cloves garlic in a blender, then emulsify by slowly drizzling in the olive oil while whisking.

2. Combine the all vegetables and herbs in a large bowl, and toss together with approx. 1/3 of the dressing to make sure they are all evenly coated, place on a plate, and serve.

by Chef Michael Psilakis
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