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The Olive and the Caper: Adventures in Greek Cooking

Greens Salad with Hard-Cooked Eggs and Fried Garlic

Page 268

Cuisine: Greek | Course Type: Sides

(1 review)

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Recipe Reviews

27th March 2018

kaye16

Yummy stuff, simple to make, with a nice presentation. Handy because it can be made and plattered ahead of time.

I used spinach, since I had that to be used, a 100g sack plus about half of another 100g sack.

The greens (whatever you use) are cooked, cooled, put on a platter, then topped with lemon juice, olive oil, and Fried Garlic Topping.

(edited 27th March 2018) (0) comment (0) useful  

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