Preparation:

1. Cut fine the cucumbers, the celery and the radish. Season with salt, and place aside for one or two hours.
2. When ready, wash well, and season again to taste. Then pour over the dressing made of the ingredients listed above and made in the following manner:
3. Blend first the mustard with the vinegar, and then with the olive oil, stirring constantly. Then cut the parsley very fine, press, add to the rest, and mix well.

Note: Salad may be made of any herb, or a few different herbs combined, according to taste, and the above dressing used over it.

Like This Page? Bookmark it:

Ingredients:
3 large eggplants
300g strained Greek yoghurt or mayonnaise
3 medium-sized cloves of garlic
2 tablespoonfuls extra virgin olive oil
1 lemon
Salt

Preparation:

1. Wash the eggplants and make a few deep cuts in their skin with a sharp knife.
2. Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.
3. Allow them to cool and cut them in two lengthwise.
4. Scoop out the white flesh and try to remove the dark seeds.
5. Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.
6. Allow them to stand and drain for an hour.
7. Mash them as much as you can with the help of a fork, do not use a blender.
8. Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.
9. Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.

This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer – with mayonnaise it has a slightly thicker, richer taste.

This is a side dish which can be served with any meat, fish or vegetable dish.

submitted by: symposio

Like This Page? Bookmark it:

Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add

1 cup of finely shredded celery,
2 onions, chopped fine,
2 green peppers, chopped fine,
1 cup of mayonnaise dressing,
1 and 1/2 teapoons of salt,
1 teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.

Like This Page? Bookmark it:

Ingredients:
3 tart apples, sliced
1 c. celery, sliced
1/2 c. chopped walnuts
1/2 c. mayonnaise
1 tbsp. sugar
1 tbsp. lemon juice
1/8 tsp. salt
Romaine lettuce leaves

Preparation:

1. Mix mayonnaise, sugar, lemon juice and salt.
2. Stir in apples, celery and walnuts.
3. Serve on a bed of fresh lettuce topped with walnuts.

Like This Page? Bookmark it:

Ingredients:
4 medium potatoes, cooked and diced
3 carrots, boiled and diced
2 parsley roots, boiled and diced
1 celery root, boiled and diced
500 g (1 lb 2 oz) boiled peas
1 pickled bell pepper, diced
300 g (10 oz) cooked ham, diced
1 sour apple, finely diced
300 g (10 oz) mayonnaise
1 tsp prepared mustard
1/2 dl (1.7 fl oz ; 3.5 tbs) sour cream
salt

Preparation:

1. Toss the potatoes, carrots, parsley root, celery root, peas, bell pepper and apple together in a bowl.
2. Mix in mayonnaise, mustard and sour cream. Season with salt. Let stand for 2 hours in refrigerator before serving.

Like This Page? Bookmark it:

Ingredients:
2 cups radishes, thinly sliced
1/2 head lettuce, torn
2 red onions, sliced
DRESSING:
3 Tbs vinegar
1 Tbs fresh chives, chopped
1 Tbs parsley, chopped
1/2 tsp salt
a pinch of pepper
a pinch of paprika
2 Tbs oil

Preparation:

1. Combine radishes, lettuce and onions in a large bowl. Pour dressing on top. Toss gently to coat.
2. DRESSING: Combine all ingredients in a small bowl; stir well.

Like This Page? Bookmark it:

Ingredients:
1 pkg. cream cheese
Lettuce
2 Tb. cream
4 maraschino cherries
1/4 tsp. salt
Salad dressing
6 rounds pineapple

Preparation:

1. Mix the cream cheese with the cream and salt, and form this into small round balls with the fingers. Place the rounds of pineapple on salad plates garnished with lettuce, and put the cheese ball in the center of the pineapple.
2. Cut the maraschino cherries in half, and then cut each half into narrow strips that resemble petals of a flower. Place five or six of these over the top of the cream cheese with the points meeting in the center.
3. Serve with any desired dressing, but instead of adding the dressing to the salad put it in a mayonnaise bowl and allow each person at the table to add it.

Like This Page? Bookmark it:

Ingredients:
5 potatoes
1/4 cup mayonnaise
1 tablespoon mustard
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
ground black pepper to taste
salt to taste

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a boil and cook until the potatoes are just tender. Drain.
2. Meanwhile, in a medium bowl, combine the mustard and mayonnaise along with a pinch of salt and pepper.
3. As soon as the potatoes are cool enough to handle, cut them into 1/2-inch cubes and toss them with the mustard mixture. Refrigerate.
4. Boil eggs. Remove them from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
5. When ready to serve, stir the celery, red onion, and relish into the potato mixture. Adjust the salt and pepper to suit your taste.

Like This Page? Bookmark it:

Ingredients:
GARLIC OIL :
1 cup olive oil,
7 large garlic cloves
CROUTONS:
4 slices crusty French bread, cut
½ cup parmesan cheese, grated
GREENS:
2 heads romaine lettuce
1 very fresh egg yolk
2 tablespoons worcestershire
2 tablespoons lemon juice
whole anchovies for garnish (optional)
salt, pepper

Preparation:

1. Mince garlic and let stand in olive oil over night.
2. Preheat oven to 120 C (250 F). Cube bread into one half inch cubes and spread out on a cookie sheet Toss croutons with 3 tablespoons garlic oil to coat. Dry in oven for 2 hours. Sprinkle croutons with grated Parmesan cheese.
3. Wash and dry lettuce very well. Drizzle lettuce with remaining garlic oil, lemon juice, yolks and Worcestershire; toss gently. Sprinkle with parmesan cheese and croutons. Serve garnished with anchovies.

Like This Page? Bookmark it:

Ingredients:
500 g (1 lb 2 oz) boiled peas
200 g (7 oz) boiled carrots, diced
3 medium potatoes, cooked and diced
4-5 pickled cucumbers
1/2 sour apple, finely diced
1 cup sour cream
300 g (10 oz) mayonnaise
1 tsp prepared mustard
salt, pepper

Preparation:

1. Toss the peas, carrots, potatoes, cucumbers and apple together in a bowl.
2. Mix in the sour cream, mayonnaise and mustard. Season with salt and pepper.

Like This Page? Bookmark it: