Spinach, Fennel & Feta Salad

• 3 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1 large shallot, minced
• 6 oz pkg baby spinach leaves
• 1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
• 1 bunch radishes, sliced
• 3/4 cup crumbled feta cheese

Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.

Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve. Serves 4.

Caesar Salad

Bryan made a salad with Romaine lettuce, homemade croutons (same recipe as 1995), cherries tomatoes, etc. Then he made a Caesar salad dressing that smelled SO nasty we didn’t even figure out what it tasted like. This was nearly as bad as the Gorgonzola Dressing of 1995! Given the lateness of the hour, we cheated and substituted a commercial Caesar dressing.

Note to group: In the future, DO NOT let Bryan do anything with salads — except make croutons!

Tomato Salad

Domatosalata

• 8 oz tomatoes
• 1 onion, thinly sliced
• 1 green bell pepper, cored & thinly sliced
• 1/2 cucumber, peeled & thinly sliced
• 1/2 cup olive oil
• juice of 1 lemon
• salt & ground black pepper, to taste
• 1/4 tsp oregano
• feta cheese and black olives

Rinse the tomatoes and cut them in half. Slice in thin quarters.

Soak the onion in salted water for 5 to 10 minutes and then drain (reduces sharpness).

Place all vegetables in a bowl. Dress with olive oil, lemon juice, salt, pepper, and oregano. Top with slices of feta and black olives.

Winter Greens with Gorgonzola Dressing

• 1 lb winter greens (whatever in season) washed & spun dry
• 2 cups 1/2″ fresh bread cubes
• 1/4 cup unsalted butter
• 1 clove garlic, minced
• 2 Tbsp white wine vinegar
• 2 Tbsp olive oil
• 2 oz Gorgonzola (about 1/3 cup)

Place bread cubes on a cookie sheet in a single layer and place in 400 F oven about 3 minutes, or until bread is dry. In a large skillet melt butter and fragrant with the garlic. Add bread cubes, stirring in the butter-garlic until crisp and pale golden.

In a small sauce pan on very low heat, warm oil and vinegar, whisking Gorgonzola until it is melted. In a large bowl, add greens & croutons, and drizzle with dressing. Salt & pepper to taste.