Anthos' Greek Salad

By Chef & Co-Owner Michael Psilakis

Ingredients
Salad:

• ¼ head baby romaine, washed and trimmed
• ¼ head Red Belgian endive
• 1 oz. baby beets (pink, red and orange roasted with EVOO salt and pepper, peeled and quartered)
• 1 oz. yellow wax beans (blanched, chilled, and cut into 1/2 inch pieces)
• 1 oz. green peas (blanched, chilled, and cut into 1/2 inch pieces) 
• 1.5 oz. Dodonis feta cheese, cut into ¼ in. cubes. 
• 5 Kalamta olives quartered and pitted 
• Small handful picked herbs (chives, dill, parsley and baby basil)

Vinaigrette:

• 1/8 Cup red wine vinegar
• ½ lemon, juiced
• 2TB Dijon mustard
• 3 cloves of garlic confit
• Salt and pepper to taste
• 1 Cup EVOO

Method:
For the vinaigrette, puree the first 5 ingredients in a blender, then emulsify by slowly drizzling in the EVOO while whisking.

Combine the vegetables and herbs  in a large bowl, and toss together with approx. 1/8 of the dressing to make sure they are all evenly coated, place on a plate, and serve.

Photo Credit: Katherine Bryant

Anthos
Address: 36 West 52nd St., nr Madison Ave.
Phone: (212)582-6900