El Greco Recipe

Name: Flying Star Cafes El Greco Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 3 cups organic baby spinach; 2 cups romaine lettuce (chopped); 1 cups grape tomatoes (halved); 0.5 cups Greek (Kalamata) olives (pitted, halved); 0.75 cups fresh feta (crumbled); 0.25 cups red onion (thinly sliced, optional); 2 tbs fresh parsley (finely chopped, optional); 0.5 whole ripe avocado; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tsp red wine vinegar; 1 tsp garlic (minced); 0.5 tsp Dijon mustard; 2 tbs water (to thin); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Flying Star Cafe

Time15m

Serves2

Organic spinach, fresh feta & romaine lettuce tossed with grape tomatoes & Greek olives. Served with avocado lemon dressing on the side.

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Ingredients

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Salad

3 cups organic baby spinach

2 cups romaine lettuce (chopped)

1 cups grape tomatoes (halved)

1/2 cups Greek (Kalamata) olives (pitted, halved)

3/4 cups fresh feta (crumbled)

1/4 cups red onion (thinly sliced, optional)

2 tbs fresh parsley (finely chopped, optional)

Avocado Lemon Dressing (served on side)

1/2 whole ripe avocado

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tsp red wine vinegar

1 tsp Garlic (minced)

1/2 tsp Dijon mustard

2 tbs water (to thin)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare greens

Rinse the organic baby spinach and chopped romaine under cold water. Spin or pat dry thoroughly so the dressing will cling to leaves.

Prepare vegetables and olives

Halve the grape tomatoes. Pit and halve the Kalamata olives if not already pitted. Thinly slice the red onion, if using.

Assemble salad

In a large mixing bowl combine 3 cups baby spinach, 2 cups chopped romaine, 1 cup halved grape tomatoes, 1/2 cup halved olives, and 1/4 cup sliced red onion (optional). Gently toss to distribute ingredients evenly.

Add feta and garnish

Sprinkle 3/4 cup crumbled fresh feta over the top and scatter 2 tablespoons chopped parsley, if using. Do not toss with dressing until ready to serve — the dressing is served on the side.

Avocado Lemon Dressing (served on side)

Combine dressing ingredients

In a small blender or food processor add 1/2 ripe avocado, 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon minced garlic, and 1/2 teaspoon Dijon mustard.

Blend to smooth

Pulse or blend until smooth. If the dressing is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, until desired pourable consistency is reached.

Season

Season the dressing with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or pepper as desired.

Store and serve

Transfer the dressing to a small serving container and refrigerate briefly if not serving immediately. Serve the dressing on the side so guests can dress their salad to taste.