Michael Psilakis: Great Greek Salad

Michael Psilakis describes how to make a great Greek salad at the 2008 F&W Classic in Aspen

Michael Psilakis describes how to make a great Greek salad at the 2008 F&W Classic in Aspen

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So at Athos Restaurant in New York City, we're a Greek restaurant that's kind of taking traditional Greek food and revisiting it in a way that's bringing it kind of forward to that cult level. One of the things that we play around with is dishes that people recognize, a Greek salad is probably the one that everybody around the United States really knows. Ours is kind of a different version. We try and capture the essence of what it is But not using those same type of ingredients. So ours really just focuses on farm fresh vegetables. We have anywhere between 18 and 24 vegetables that we put together. Each one of those vegetables are cooked in a different type of way. So some are blanched up, some are raw, some are shaved, some are diced. Some are cubed, some are pickled. And we dress that all with a traditional red wine vinaigrette with some dehydrated feta cheese and just a little bit of lettuce cuz we don't really find lettuce in a greek salad. Just something that's very different from what they're serving here in the United States, especially in New York City. So, I was just trying to really capture the identity of what Greek food is, in a way that's gonna make it lighter and fresher, and more entertaining to somebody who wants to kinda take that cerebral experience down the road of Greek food. [BLANK_AUDIO]
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Michael Psilakis: Great Greek Salad


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