For this clever riff on Greek salad, traditional ingredients like feta cheese and black olives get chopped into small pieces, then tossed with a shallot dressing. "None of the strong flavors take over," says Dave Alhadeff, who often orders the dish at Dressler. "Because it's all nicely chopped, you get a hint of feta, a taste of tomatoes. It's so much more complex than most Greek salads."
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2 tablespoons white balsamic vinegar
1 teaspoon fresh lemon juice
1 small shallot, halved
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Salt and freshly ground pepper
10 ounces mixed baby greens, coarsely chopped
4 Belgian endives—halved, cored and coarsely chopped
1 English cucumber—peeled, halved, seeded and cut into 1/2-inch dice
1 pint grape tomatoes, halved
1/4 cup coarsely chopped dill
3/4 cup pitted kalamata olives (5 ounces), halved
1/2 pound feta cheese, crumbled (2 cups)
How to Make It
In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
The dressing can be refrigerated overnight.
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