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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Very easy to make and very delicious! Use quality ingredients. Substitute another variety of imported olives of your choice-nicoise, gaeta, etc. From Weekend Magazine, July/August 2006. Ingredients:
3 heads romaine lettuce |
1/2 cup kalamata olive, pitted and cut in half |
1/4 cup mizithra cheese, grated (my addition) |
1 teaspoon anchovy paste |
3 tablespoons balsamic vinegar (dark or white) |
3 tablespoons fresh parsley, chopped |
fresh ground black pepper |
1/2 cup extra virgin olive oil |
Directions:
1. In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
2. Slowly pour in the olive oil while whisking. Set dressing aside.
3. Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
4. Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
5. Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
6. Or cover and chill until ready to serve.
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