Recipes from Rita Heikenfeld - Cincinnati News, FOX19-WXIX TV

Recipes from Rita Heikenfeld

SALATA/GREEK SUPPER SALAD

In Greece, lettuce is limited to two kinds:  Romaine and Boston.  Use any greens you like, including the mixed greens.   Greek salads use a larger variety of veggies.  If you can get whole Feta, slice it very thin and marinate it in olive oil and Greek oregano.  Great spread on toasted baguettes.  

 

1 pound Romaine and/or other mixed greens, such as curly endive, dandelions, etc., cut into bite size pieces

Sliced green onion

Tomato wedges

Green pepper rings

Cucumber slices

Greek olives

Feta

Dressing

1/3 cup red wine vinegar

1 teaspoon salt

Freshly ground pepper

1 teaspoon garlic, minced

1-2 teaspoons fresh oregano, minced or 1/2 teaspoon dry

Greek or black olives finely minced (opt)

2/3 cup extra virgin olive oil

 

Blend everything but oil together.  Slowly add oil, whisking as you go, to make an emulsion.  Adjust seasonings.  Pour over salad.  

 

Good Add ins: Top with grilled or deli-roasted chicken strips, flank steak, salmon, etc.

 

ROASTED ASPARAGUS

 

No real recipe here, but here's how I do it:

Trim asparagus. Roll in olive oil. Lay in single layer on cookie sheet. Sprinkle with lemon pepper and if you have any dried herbs, sprinkle some on also. Roast at 500 degrees for just a few minutes, until asparagus turns bright green and starts to wrinkle a tiny bit. Or run under broiler. To serve, sprinkle with Parmesan.

Powered by Frankly