FabSugar's off to Greece today and I am so green with envy that I have to make myself a Greek salad for dinner tonight. Paired with a decadent flambéed cheese called saganaki, this salad transforms your Friday into a dream vacation. Usually seen as a difficult, show-stopping culinary technique, the igniting of cheese doused in brandy is actually effortless and fun. Use a long stemmed lighter for safety and fire away! You won't be disappointed with this dinner recipe, so get it now - read more


Greek Salad with Saganaki
From The Hearty Boys

3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows

  1. Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine.
  2. 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.
  3. Serve with the remaining vinaigrette and Saganaki on the side.

Serves 10.

Greek Vinaigrette:
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil

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

Makes 2 cups.

Saganaki:
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced

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

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