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Greek Salad
2 ripe tomatoes, sliced
1 green bell pepper, seeded and thinly sliced
1 cucumber, peeled, seeded, and thinly sliced
2 scallions, white part and 3" (7.5 cm) green, thinly sliced on the diagonal
1/4 cup (15 g) chopped flat-leaf parsley
2 oz. (30 g) low fat feta cheese, crumbled
3 Tbsp. (45 ml) fresh lemon juice
2 Tbsp. (30 ml) olive oil
1/4 tsp. (1.25 ml) crushed dried oregano
6 crisp inner leaves of romaine lettuce, cut into 1" (2.5 cm) pieces
Place the tomatoes, bell pepper, cucumber, scallion, parsley, and feta cheese in a large bowl.
In a small bowl, whisk together lemon juice, olive oil, and oregano. Pour over vegetable mixture and lightly toss.
Divide lettuce between 6 salad plates. Top with the salad mixture and serve.
“Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there is any pretence of excellence or fashion.”
Isabella Beeton (1836-1865)
EEL COOKIES: Unagi Pie, a specialty of Hamamatsu, Japan, are cookies made with fresh butter with crushed eel bones, eel extract, or garlic mixed in.
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