Salads

Ingredients (36)

• of white cabbage300 g
• carrots2
• onions or scallions2 sprig
• of mayonnaise2 tbsp
• of sour cream2 tbsp
• of mustard1 tsp
• of vinegar2 tbsp
• of sugar1 tsp
• salt and pepper
• bowl1
• bowl1
• metal spoon1
• ripe tomatoes4
• red onion1
• green pepper1
• red pepper1
• feta cheese250 g
• black olives100 g
• olive oil80 ml
• oregano1 tbsp
• salt and pepper
• garlic cloves2
• pinch of salt
• virgin olive oil3 tbsp
• egg1
• worcestershire sauce1 tsp
• fresh lemon juice3 tbsp
• garlic clove1
• salt1 pinch
• freshly pepper0.5 tsp
• anchovy paste or 4 flat anchovies1.5 tsp
• capers1 tsp
• dijon mustard1 tsp
• virgin olive oil0.33 cup
• heads of romaine lettuce -2
• parmesan cheese -0.33 cup

Method

1. 1

   Put the cabbage into the bigger bowl, then the carrots and finally the spring onions or scallions. Mix all the vegetables up and then pour the dressing on top. Mix together again until all the vegetables are smothered in dressing.

2. 2

   Next, cover your coleslaw with cling film or saran wrap and put it in the fridge for an hour to chill slightly. This will allow the vegetables to marinate in the dressing, which will make it taste even better.

3. 3

   Firstly, cut the top of the tomato and discard. And continue to chop it roughly into rustic chunky slices. Then, discarding the bottom, roughly cube. As Greek salad is a rustic salad everything is cut big and chunky.

4. 4

   Take another tomato and repeat until all the tomatoes are cut into chunky cubes. Then place in a large bowl.

5. 5

   Slice the onion in half then cut into thin slices and transfer them into the bowl with the tomatoes.

6. 6

   Using your vegetable peeler, peel off the skin from top to the bottom, creating a striped pattern by peeling then missing the next strip. Cut off both ends then slice them in half and cut them across into cubes.

7. 7

   And add them to the bowl of tomatoes and onion.

8. 8

   Take a red pepper and using your large knife cut into several large slices discarding the centre with the seeds. Cut the slices in half and then into chunky cubes. Take a green pepper and repeat exactly the same process.

9. 9

   Add the oregano to the bowl then the black olives and the salt and pepper. Then taking a fork, pierce a lemon and squeeze the juice all over the salad discarding any pips then pour over the olive oil and using your spoon combine it all together.

10. 10

    Just before serving heap the feta cheese on top of your salad and serve.

11. 11

    Croutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.