Friday, April 30, 2010

Porn-Free Greek Style Salad

Or, as the original title calls it: "Spinach Salad with Feta, New Potatoes, and Artichokes."

So, why the name change? Well once upon a time, on the Cooking Light Bulletin Boards, someone posted this recipe, adapted from Cottage Living, because they said it was delicious. Then a troll joined the forums and spammed the entire post with extremely graphic photos of lady-bits advertising for a porn site. The original poster was appalled, the troll was banned, and the OP started a new thread for the same recipe, this time entitled "Porn-Free Greek Style Salad" to alert us that the recipe is now available without genitalia. When I saved the recipe, this is the title I saved it under. I kind of like it better.

And that's the origin of the recipe. It's quite good. Not quite as good as my standby Greek salad (this one) but definitely very good. I loved the potato in it. I used a mixture of baby spinach and arugula. I would make it again sometime.

salad

Porn-Free Greek Style Salad
AKA Spinach Salad with Feta, New Potatoes, and Artichokes
Cottage Living, adapted with notes from the CLBB post

6 small red potatoes (about 1 pound), scrubbed
1 10 oz. bag fresh spinach, washed, drained and stems removed
1 cup Greek Vinaigrette, divided (recipe to follow)
1/4 cup red onion, thinly sliced into half rounds (about 1/2 small onion)
1 medium cucumber, peeled and cut into 1/4 inch rounds
1 pint cherry tomatoes, halved
1 14 oz. can quartered artichoke hearts, drained
1/2 cup pitted kalamata olives, coarsely chopped
1/2 pound feta cheese, rinsed and cut into 1/2 inch cubes
Garnish: fresh basil

1. Place potatoes in lightly salted water to cover in a large saucepan. Bring to a boil, reduce heat, and simmer to 20 to 25 minutes or until tender whe pierced with a fork. Drain, cool to room temperature, and quarter. Set aside. (I cooked my taters in the microwave for 8-9 minutes, allowed them to cool, then cut them in 1/6ths.)

2. Toss spinach with the 1/2 cup Greek Vinaigrette in a large bowl. Transfer to serving platter. (I did this step and the assembly just before serving.)

3. Combine potato, onion and next 4 ingredients in a large bowl. Toss gently with the remaining 1/2 cup of Greek Vinaigrette. Arrange vegetables over spinach, and top with feta. Garnish if desired. (I allowed the vegetables to marinate in the vinaigrette for a few hours before putting it all together.)

Greek Vinaigrette
Leftover vinaigrette is great on mixed greens, fresh mozzarella and tomato salad or sliced tomatoes.

1/2 cup red wine vinegar
3 garlic cloves, minced
1 T. fresh chopped basil or 1 tsp dried
1 tsp fresh chopped oregano or 1/2 tsp. dried
1/2 tsp. dried marjoram (optional)
3 T. lemon juice (about 1 lemon)
3/4 cup olive oil
salt, to taste
freshly ground pepper to taste

Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week

Makes: about 1 1/4 cups

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