• 10servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 heads Romaine lettuce , washed and torn into bite sized pieces

  2. 1 pint grape tomatoes , halved

  3. 1 cup kalamata olives

  4. 1 cucumber, sliced

  5. Greek vinaigrette, recipe follows

  6. 12 pepperoncini

  7. 2 small red onions, thinly sliced

  8. Saganaki, recipe follows

  9. 1 shallot, diced

  10. 1/2 cup fresh lemon juice

  11. 1/4 cup feta cheese , crumbled

  12. 1/2 teaspoon dried oregano

  13. 1 teaspoon salt

  14. Freshly ground pepper

  15. 1 1/2 cups extra-virgin olive oil

  16. 1 pound kasseri cheese , cut into 1/2-inch pieces

  17. 3 tablespoons butter, melted

  18. 2 tablespoons brandy

  19. 1 lemon, juiced

Instructions Jump to Ingredients ↑

  1. Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini , kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.

  2. Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.

  3. Yield: 2 cups Preheat the broiler.

  4. Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.


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