What's for Dinner?

Anthos Greek Salad

A colorful, healthy salad that makes a great summer supper

-Michael Psilakis, chef of Anthos Restaurant

This Greek salad is quite healthy and makes for a light and superb summertime salad!

Vinaigrette:
1/8 cup red wine vinegar
½ lemon, juiced
2TB Dijon mustard
3 cloves of garlic confit
Salt and pepper to taste
1 cup extra virgin olive oil (EVOO)

Salad:
¼ head baby romaine, washed and trimmed
¼ 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. feta cheese, cut into ¼ in. cubes
5 Kalamata olives, quartered and pitted
Small handful picked herbs (chives, dill, parsley and baby basil)

Method:

1. For the vinaigrette, puree the first five ingredients in a blender, then emulsify by slowly drizzling in the EVOO while whisking.

2. Combine the vegetables and herbs in a large bowl, and toss together with approximately 1/8 of the dressing to make sure they are all evenly coated; place on a plate, and serve.