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
showFood Categories (2)
showOften Made With (1)
showFeasts (2)
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, 1990Sun15 March
From the Gospel of the Fourth Sunday of Lent, Year A: As Jesus passed by he saw a man blind from birth. He spat on the ground and made clay with the saliva, and smeared the clay on his eyes, and said to him, “Go wash in the Pool of Siloam” — which means Sent —. So he went and washed, and came back able to…
Free eBook:
Free eBook: Making Sense of Society