Monday 6 February 2012

Greek Salad with Creamy Feta Dressing and Lavash Crisps

From Market Vegetarian, Ross Dobson, Ryland Peters and Small, 2008.

There are so many variations of a Greek salad that it would be difficult for anyone to say which is the original one. It’s like the fact that so most restaurants you see advertise one or two ‘traditional’ items so you begin to doubt just what ‘traditional’ really means. In most cases I think it just means that the name of the dish is a well-known name but what is served can often be dubious as to its authenticity.

Ross Dobson in Market Vegetarian acknowledges the variety of versions of Greek salad that exist and informs immediately that his is a variation. In his version the feta cheese is not included in the salad but comes in the form of a feta dressing.

This dressing was made by putting feta, garlic, vinegar, dill and oil in a blender and churning them until smooth. Milk was then added and the dressing was blended again until mixed.

Lavash was broken into pieces and crisped in the oven.

The usual vegetables were mixed in a bowl with some olive oil. The crisped lavash was then added and the mix was tossed again. When the salad was served the feta dressing was dolloped on top.

I rather enjoyed the salad with its dressing done in this manner though I think I would have also liked to have some pieces of feta in the salad as well as in the dressing.  I do enjoy feta and the usual Greek salad often suffers from everyone trying to grab a piece of feta from it before it even gets served at the table. I think this was what I missed in this version.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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