One more green salad which is ideal accompaniment to any meat, fish, or pasta you serve in the fall or winter.
Iceberg is a very recent addition to the Greek salad greens, and as it is very crunchy and almost tasteless, it pairs beautifully with our quite pungent arugula.
Serves 3-4 (more…)
I was inspired to re-create the salad often served at Fabrika tou Efrosynou, our favorite Athens tavern, in Koukaki. Sliced apples are mixed in the tavern’s salad, and the beets used are usually very small and tender. But since it isn’t easy to find this kind of beets unless you grow your own, I have adapted the salad for the more common large beets, omitting the apples.
Traditionally we boil the beets in water until tender, cooking the greens and stems separately, before assembling them in a salad, which is often complemented with Skordalia (garlic sauce).
Serves 6-8 (more…)
