The Olive and the Caper: Adventures in Greek Cooking
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Recipe Reviews
Zosia from Toronto, ON
Dressed with this olive oil-lemon Greek salad dressing, asparagus made a simple but delicious side dish.
Since cooking instructions weren't provided and I had the oven pre-heating for another recipe, I roasted it for a few minutes until it was tender-crisp and added a light drizzle of the dressing once it had cooled and was plated and ready to serve.
It was an excellent accompaniment to this shrimp dish.
Peckish Sister from Central, FL
I followed Southern Cooker's lead and also made this single vegetable salad with raw cabbage, using my mandoline to make short work of shredding the cabbage. I also whipped up the oil and lemon Greek oil and lemon dressing. It was the fastest and simplest cabbage salad I have ever made. I topped it with the fried garlic topping and it turned it into a rather special salad.
southerncooker from Boomer, NC
This recipe gives you a list of veggies to choose from, some cooked some raw, to make your single vegetable salad from. I choose to make the cabbage one which uses raw shredded cabbage. The veggie is tossed with one of the three Greek Salad Dressings on pages 190 and 191. You can change up those dressings with some of the dressing add-ins suggested on page 191. I chose the Oil and Lemon dressing on page 190. This was similar to marinated slaw and I enjoyed it very much.
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