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Gavin Kaysen's Greek salad has most of the usual ingredients, like tomatoes and olives—but, in an inspired twist, he turns the traditional feta cheese into a creamy, light feta mousse. Kaysen invented the dish to impress his coach when he was training for the prestigious international Bocuse d'Or cooking competition, and he says, "It blew him away." More Great Greek Recipes

2007_gavin-kaysen.jpg
Gavin Kaysen
July 2007

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Credit: © Anna Williams

Recipe Summary test

active:
30 mins
total:
1 hr
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.

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  • Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve.

Make Ahead

The feta mousse can be refrigerated for up to 2 days.

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