VEGETABLES à LA GRECQUE
I wrote that I found these perfect - the ur-preserves - and then tasted them again. And I can only affirm it as a truth. They are richer than plain vinegar pickles, which lets them be their own hors d'oeuvre, in a small chilled bowl, with olives perhaps alongside. They are deeper tasting and more eloquent than crudité. They are piquant enough to awaken the appetite without sating it. I love them, and they are very simple to make.
Provided by Tamar Adler
Categories appetizer
Time 1m
Yield About 8 servings
Number Of Ingredients 17
Steps:
- In a pot, bring the liquids, spices and herbs to just below a boil.
- Cook each vegetable, separated by type, in the seasoned liquid. Start with the onion, then fennel, then cauliflower or mushrooms, then celery. Cook each until it can be pierced with a knife and tastes delicious. As each batch is done, scoop it out with a slotted spoon or a hand-held sieve. Place on a cookie sheet to cool.
- If spices or bits of herb stick to the vegetables, put what you can back in the pot and don't worry about the rest - everything will marinate together, so things will redistribute. When all the vegetables are cooked, layer them in a 1-quart Mason jar - it looks nice if you do mushrooms, then onions and so on. Pour all of the cooking liquid over them, without straining. The olive oil in the liquid will rise to the top and create a seal.
- Serve alone as an hors d'oeuvre, or as part of a salad, or on little buttered toasts. Or in an omelet. Or in a sandwich. Anywhere, really, but in a strawberry tart. Refrigerate for up to a month.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 708 milligrams, Sugar 4 grams
SYLVIA'S EASY GREEK SALAD
This is a quick and easy salad to prepare and it's a healthy meal when served with chicken or fruit.
Provided by SKEHLER
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
- Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 8.2 g, Cholesterol 16.7 mg, Fat 32.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 253.2 mg, Sugar 4.4 g
GREEK PASTA SALAD
Great summer pasta salad.
Provided by Danielle Laroche
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g
VEGETABLES A LA GRECQUE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
- Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
- Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.
CRUDITE SALAD A LA GRECQUE
The French term "a la grecque" ("in the Greek style") refers to this salad's marinade of lemon juice, olive oil, and oregano, which is used to flavor the raw vegetables.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 12
Steps:
- Combine shallots, olive oil, and dried oregano in a small saucepan, and place over medium-low heat. Let cook until shallots are translucent and very soft, about 20 minutes. if oil starts to sputter or brown, reduce heat.
- Meanwhile, cut vegetables, and set each aside in its own, separate bowl: Cut cauliflower and broccoli into bite-sized florets. Trim stems from mushrooms, and cut them in half. Slice each celery stalk and carrot into 3-inch-long, thin sticks. Slice larger radishes in half.
- Season each bowl of vegetables with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add lemon juice to shallots and warm oil; stir to combine. Pour just less than 1/6 of the mixture over each bowl of prepared vegetables, keeping in mind that the mushrooms will absorb the dressing and require a little more than the other vegetables. Toss each bowl of vegetables; let stand for between 1 and 4 hours. Arrange vegetables on platter, and serve.
CRUDITéS SALAD WITH FARRO AND PECANS
Provided by Gerardo Gonzalez
Categories Salad Tomato Side Low Fat Quick & Easy High Fiber Dinner Lunch Almond Pecan Cauliflower Fennel Kale Radish Zucchini Spring Summer Healthy Low Cholesterol Vegan Watercress Bon Appétit Dairy Free Soy Free No Sugar Added
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Vinaigrette:
- Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
- Salad:
- Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5-7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
- Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
- Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.
PORTOBELLO MUSHROOM SALAD à LA GRECQUE
The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it
Provided by Kathy Cary
Categories Bon Appétit Salad Mushroom Watercress Feta Fennel Coriander
Yield Serves 6
Number Of Ingredients 15
Steps:
- Blanch onions in a saucepan of boiling water 2 minutes. Drain; cool. Peel onions.
- Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add water, celery, fennel, and onions; bring to boil. Add mushrooms, vinegar, salt, pepper, and coriander. Simmer mushrooms until tender, about 30 minutes. Pour mushroom mixture into strainer set over large bowl. Return strained liquid to same skillet. Boil until reduced to 1/2 cup, about 12 minutes. Combine mushroom mixture and reduced liquid in large bowl. Mix in parsley and thyme. Chill at least 2 hours and up to 6 hours.
- Arrange watercress around edge of platter. Mound mushroom mixture in center. Sprinkle with cheese and serve.
SALADE A LA GRECQUE WITH GRILLED CHICKEN
This salad inspired by the flavors of Greece includes tomatoes, feta cheese, red onion, and Kalamata olives. The dressing combines olive oil, lemon juice, and oregano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 18
Steps:
- Brush chicken with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill, turning once until cooked, about 12 minutes total. Set aside to cool.
- In a small bowl, whisk together lemon juice, vinegar, oregano garlic, olive oil, and salt and pepper to taste; set aside.
- Place the lettuce, cucumbers, tomatoes, red pepper, onion, parsley, and mint in a large bowl; add 1/2 cup dressing, toss to coat and season to taste with salt and pepper.
- Divide salad and mound on four individual dinner plates or wide shallow bowls; sprinkle with olives and feta. Slice chicken crosswise into 1/2-inch-wide strips and fan out on top of individual salads. Place lemon wedge on each plate and serve immediately.
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