Cuisine Featured: Greek
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
POTATO SALAD:
2 quarts water 1/3 c finely chopped parsley
2 pounds boiling potatoes (6 to 8) 6 T red wine vinegar
2 medium-sized onions, finely 1 c olive oil
chopped (¾ c) 2 tsp salt
½ c thinly sliced scallions 1½ tsp freshly ground black pepper
------------------------------
POTATO SALAD: Bring the water to a boil in a 3- to 4-quart saucepan and
drop in the potatoes. Boil uncovered for 30 minutes, or until they offer no
resistance when pierced with the tip of a sharp knife. Drain the potatoes
and let them cool to room temperature, then peel and cut them crosswise into
¼-inch-thick rounds.Place the rounds of potatoes in a large mixing bowl, drop in the chopped onions, sliced scallions and chopped parsley and, with a rubber spatula, toss together lightly but thoroughly.
Pour the red wine vinegar into a small mixing bowl and, a tablespoon at a time, beat in the cup of olive oil. When it is well incorporated, beat in the salt and freshly ground black pepper, and pour the dressing over the potatoes. With a rubber spatula, toss the salad lightly until the dressing is evenly distributed.
GREEK SALAD:
1 quart boiling water 6 scallions, washed and trimmed
6 medium-sized shrimp 6 radishes, washed and trimmed
1 large head romaine lettuce 6 ounces feta cheese, cut into
12 leaves roka (arugula), or 4-by-4-by-½-inch slices
substitute 12 sprigs watercress 1 green pepper, cored, seeded and
2 firm ripe tomatoes, each cut into cut crosswise into ¼-inch-thick
6 wedges rings
1 medium-sized cucumber, peeled and 6 slices canned beets
cut lengthwise into 6 strips 6 flat anchovy fillets, washed
1 avocado, peeled and cut into 12 black olives, preferably the
6 wedges Mediterranean variety
1 tsp oregano, crumbled
----------------------------
GREEK SALAD: Drop the shrimp into 1 quart boiling water and let them
boil briskly for 3 minutes. Drain and peel the shrimp, then devein them by
making a shallow incision along their backs with a small, sharp knife and
lifting out the black or white intestinal vein with the tip of the knife.
Set them aside.Separate the head of romaine lettuce into individual leaves and wash the leaves thoroughly under cold running water. Spread the leaves out on paper towels, and pat them completely dry with additional towels. Line a large serving platter with the largest of the lettuce leaves, and mound the potato salad in the center. With a sharp heavy knife, cut the remaining lettuce leaves into shreds, and strew them and the sprigs of roka or watercress over and around the potato salad.
Surround the potato salad with alternating pieces of the tomatoes, cucumber, avocado, scallions and radishes. Lay the slices of feta cheese over the top of the potato salad and top them with the rings of green pepper. Set the beet slices on top of the green pepper rings and on each beet place a shrimp draped with an anchovy fillet. Scatter the olives over and around the salad, and sprinkle the whole with oregano. Chill the salad until ready to serve.
DRESSING:
½ c distilled white vinegar ¼ c olive oil combined with ¼ c vegetable oil
-------------------------
DRESSING: Just before serving, place the distilled white vinegar in a
small bowl. Whisking constantly, pour in the olive-and-vegetable-oil mixture
in a slow, thin stream. When it is well incorporated, pour the dressing over
the salad and serve at once. Serves 4 to 6.Greek salad may be served as a light luncheon or supper dish, accompanied by Greek bread or, if you like, by a loaf of Armenian peda (see recipe elsewhere).
