Ingredients:
2 eggs yolk hard-cooked
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnut coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beet cooked sliced, chilled
Walnut halves
Procedure:
Put hard-cooked yolks through a sieve; add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purie in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinach leaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.
2 eggs yolk hard-cooked
1 egg yolk raw
1/3 cup olive oil
2 tablespoons lemon juice fresh
1/4 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
2 cups celery chopped, chilled
1/2 cup walnut coarsely chopped
4 ounces feta cheese
1/2 pound spinach fresh leaves, washed and trimmed
2 cups beet cooked sliced, chilled
Walnut halves
Procedure:
Put hard-cooked yolks through a sieve; add to raw yolk with olive oil and lemon juice. Beat with a wire whisk or purie in blender until creamy. Season with oregano, salt, and pepper. Place celery and walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinach leaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with slices beets. Cut remainder of feta cheese into julienne strips and use with walnut halves to garnish salad.
No comments:
Post a Comment