Catholic Recipe: Salata de Cartofi (Greek Potato and Olive Salad)
INGREDIENTS
- 1 lb cold boiled potatoes
- 1 bunch spring onions
- 1/4 cup black olives
- 1/4 cup green olives
- 3 hard boiled eggs
- 1 small washed lettuce, shredded
Dressing:
- 2 Tbsp. water
- 1 tsp. castor (table) sugar
- 3 tsp. vinegar
- olive oil
Details
Serves: 4
Prep Time: 20 minutes
Difficulty: ★★☆☆
Cost: ★★☆☆
For Ages: 11+
Origin: Romania
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This salad goes particularly well with lamb, which is a traditional dish in many places at Easter. It could be served with the Greek Easter Lamb dish, leaving out the sliced potatoes.
DIRECTIONS
1. Slice the potatoes. Chop the onions and cut the eggs into wedges. Mix together with the olives and lettuce.
2. Mix the water, sugar and vinegar together and toss the salad in it.
3. Sprinkle liberally with olive oil.
Recipe Source: Feasting for Festivals by Jan Wilson, Lion Publishing Corporation, Batavia, Illinois, 1990
Sat13 December
Today the Church celebrates the Memorial of St. Lucy (283-304). St. Lucy (or Lucia) was born in Syracuse, Sicily, where she also died. She was of a noble Greek family, and was brought up as a Christian by her mother, who was miraculously cured at the shrine of St. Agatha in Catania. Lucy made a vow of…
