Cascading Kitchen Notes
You can certainly use this dressing on tossed greens, make a Greek Salad to go with the Greek Dressing OR make a "composed salad" (salade composée)--individual components of greens, eggs, vegetables, cheese, olives, pickles, charcuterie, other protein-- chopped or not, roasted, grilled, steamed, marinated or plain, laid out artfully on a platter allowing each person to pull from the plate to make their perfect combination. This dressing adds a brightness to the elements without suppressing their individual distinction. Toss the greens in the dressing and maybe add a light drizzle to the overall composition.
Greek Dressing
In a blender:
- ½ cup pitted kalamata olives
- 4 TBS brine from kalamata olives
- 4 cloves garlic
- ½ purple onion-rough chopped before going in blender
- ¼ tsp whole black pepper corns
- ½ cup red wine vinegar
- 5-6 Tb fresh lemon juice
- 1/3 cup feta cheese
- 2 heavy pinches of dried oregano
Whirl until blended…don’t over do it.
Add:
- 1 cup olive oil.
Pulse several times to blend. Don’t leave the blender on or you’ll burn the oil and ruin the dressing. If it separates before serving, use a whisk to reincorporate the oil.
If the flavor is too bright for your palate, add 1 Tb of white balsamic vinegar.
Serve over a Greek salad or any composed salad.
Stores in the fridge for several weeks --if you can make it last that long.