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Prep Time: 30 Minutes Cook Time: 20160 Minutes |
Ready In: 20190 Minutes Servings: 6 |
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For best results, use good quality vinegar and olive oil. Store the bottled vinegar and oil in a cool dark place for 2-3 weeks, until ready to use. Ingredients:
1 quart white wine vinegar |
1 fresh lemon rind, of sliced into strips |
1 fresh lemon rind, of cut into spiral |
2 garlic cloves, peeled, whole |
1 garlic clove, peeled, whole |
1/2 bunch fresh thyme, sprigs left whole |
3 fresh thyme sprigs, left whole |
1/4 teaspoon fennel seed |
2 cups olive oil |
2 sprigs fresh rosemary, left whole |
4 sprigs fresh greek oregano, left whole |
1/2 fresh lemon rind, of 1-inch strips |
2 garlic cloves, peeled, left whole |
1/4 cup white wine vinegar |
2 small red chili peppers, left whole |
2 cups sweet cherry tomatoes, left whole |
1 cucumber, peeled, cut 1 1/2-inch chunks |
1 large sweet onion, sliced thinly |
1 large yellow sweet pepper, thinly juliened |
1 cup black kalamata olive |
1/4 cup finely chopped dates |
6 slices romaine lettuce, left whole |
1/4 cup coarsley shredded parmesan cheese |
1/2 cup crumbled feta cheese |
1/2 cup oil, oregano-rosemary |
1/4 cup lemon-thyme vinegar |
2 teaspoons white sugar (or to taste) |
1/8 teaspoon sea salt |
1/8 teaspoon black pepper, fresh ground |
Directions:
1. Oregano-Rosemary Oil - Peel 2 cloves of garlic and leave whole. Soak garlic in 1/4 cup white wine vinegar overnight. Drain vinegar and add garlic cloves to olive oil. Next add lemon strips, chili peppers, rosemary and oregano sprigs. Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks.
2. Lemon-Thyme Vinegar- Heat 1 quart of white wine vinegar until it starts to boil. DO NOT BOIL. Take the pot off the heat and add into the vinegar,the lemon peel strips, 2 cloves of garlic, 1 bunch of thyme, and fennel seeds. Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks. When ready to use, strain the vinegar and add the spiral lemon peel, 1 garlic clove and 3 sprigs of fresh thyme into the bottle next pour in the aged vinegar.
3. Salad- In a large bowl toss, cherry tomatoes, cucumber chunks, onion slices, yellow pepper, black olives, chopped dates, parmesan and feta cheeses. Mix well.
4. Add romaine lettuce slices to the bottom and sides of serving bowl and place salad into bowl.
5. Vinaigrette- In a bottle pour your homemade oil and vinegar, sugar, sea salt and black pepper. Shake well and pour over salad.
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