Greek Salad on Grilled Pita

Greek Salad on Grilled Pita

You’ll need a mortar and pestle or a food processor for the hummus and a ridged iron skillet or grill for the pita.

 

For Hummus:

1 ½ Tb tahini

¼ c lemon juice (1 large lemon)

2 small garlic cloves, minced

2 Tb olive oil

½ - 1 tsp salt, depending on taste

1 can (15 oz.) chickpeas/garbanzo beans

For Dressing:

4 Tb lemon juice (1 large lemon)

2 Tb Flat-leaf/Italian parsley, chopped

1 small garlic clove, minced and crushed with side of knife

1 ½ Tb olive oil

2 tsp red wine vinegar

¼ tsp dried oregano

¼ tsp red pepper flakes

For Pita and Salad:

4 pita breads

1 head lettuce, coarsely chopped

½ c cherry tomatoes, halved

1 cucumber, peeled if desired, halved lengthwise, then thinly sliced

½ c pitted Kalamata olives

1/3 c feta, crumbled (2 oz.)

Black pepper

 

Make Hummus:

Combine tahini and lemon juice in a food processor, and blend for 1 minute. Scrape mixture down the sides of the container, then add the garlic, olive oil, and salt. Process for 30 seconds. Reserve the juice from the garbanzo beans, and add to the processor. Puree for about a minute. Add garbanzo juice from can, about 1 Tb at a time until it reaches your preferred consistency.

Make Dressing:

Whisk all dressing ingredients together until emulsified.

Grill Pita and Make Salad:

Heat grill pan or grill over high heat until smoking and lightly brush with oil. Grill as many pitas as will fit on the ridges (1 if you have our pan) turning over once, until grill marks appear. Transfer to plates.

Toss lettuce, tomatoes, cucumber, olives, in a bowl with dressing to coat. Add feta and toss gently a couple times, so it doesn’t become milky goo.

 

Spread hummus on pitas, then top with salad. Grind black pepper on top and serve.

Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

1 small garlic clove

½ tsp Dijon mustard

2 tsp agave

3 Tb balsamic vinegar

½ tsp black pepper

¼ c extra-virgin olive oil

1 head frisée endive

1-2 salad turnips, diced

1/2 c pecans

½ cup dried cranberries, packed

4 oz feta cheese, crumbled

Toast pecans until fragrant, stirring frequently. Let cool and then chop coarsely.

Cut off the base end of the endive and chop into bite size pieces. Chop salad turnips into thin quarters (quarter moons).

Mince garlic with a large heavy knife, then mash to a paste. Whisk together garlic paste, mustard, vinegar, pepper, and agave, then add oil in a slow stream, whisking until emulsified.

Just before serving, add cranberries, salad turnips, and pecans to the endive. Toss ingredients with vinaigrette, and top with crumbled feta.

Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! Also, the feta cheese can be interchanged with gorgonzola or chevre. And the cranberries can be substituted with dried cherries.