Ingredients
-
2
-
1
-
2
-
4
-
1
-
1
-
2
-
-
3
-
-
75
-
100
-
3 - 5
-
1
-
2
Directions
Greek Salad Nicoise, This is a combination of two favourite summer salads It comes together surprisingly quickly, with minimal cooking involved
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Steps
|
1
Done
|
Blacken the Peppers Over a Flame or in Your Oven. |
|
2
Done
|
When the Skin Starts to Blister, Cool a Little Before Wrapping in Plastic or Putting in a Paper Bag For About 10 Minutes. |
|
3
Done
|
This Allows the Pepper to Sweat and Makes the Skin Easy to Remove. |
|
4
Done
|
Peel and Then Slice Into Thin Strips, Removing the Seeds and Inner White Membrane. |
|
5
Done
|
Put the Peppers on a Plate, Season With a Bit of Olive Oil and Set Aside. |
|
6
Done
|
Trim and Thinly Slice the Fennel Before Putting in a Bowl of Chilled Water Until Ready to Use. |
|
7
Done
|
Slice the Tomatoes, Remove the Seeds, Season With a Bit of Salt and Drain on a Plate. |
|
8
Done
|
Make the Dressing by Crushing the Feta in a Bowl and Then Mixing With Olive Oil, Oregano, Lemon Juice and Sherry or Vinegar. |
|
9
Done
|
Assemble on a Big Platter or Six Individual Plates. |
|
10
Done
|
Drizzle the Dressing Over the Leaves, Eggs and Vegetables. |
|
11
Done
|
Snip Over the Basil, Sprinkle on Some Olives and Serve. |
