GREEK SALAD

FOR THE DRESSING:
1/2 cup olive oil
Tbsp. dry white wine
Tbsp. white wine vinegar
1 tsp. dried leaf oregano (Greek, if possible)
1 tsp. dried mint
3/4 tsp. salt
1/4 cup chopped green onion (approximately
2 whole scallions)
4 to 5 grinds black pepper
FOR THE SALAD:
1 head romaine lettuce
1 cucumber
1/4 head red or purple cabbage
10 black olives (Greek brine-cured olives, if possible)
1/2 to 1 tsp. dried leaf oregano (not ground)
1/2 to 1 tsp. dried mint

TO MAKE THE DRESSING:
Combine all ingredients in a blender jar and whirl on high speed for 20-30 seconds, or until the green onions are completely pureed. Prepare the dressing at least an hour before serving, to allow the flavors to combine.

TO MAKE THE SALAD:
Cut or tear the lettuce leaves into bite-sized pieces and whirl them in a sink filled with cold water. Drain in a colander and whirl dry in a lettuce dryer, or pat dry with paper towel. Store the lettuce in a plastic bag in the refrigerator until serving time.

Cut off both ends of the cucumber and score the length of it using the tines of a dinner fork. Cut the cucumber in half and soak it in a bowl of cold water for 15-20 minutes. This step removes any bitterness in the skin of the cucumber. (If the end of the cucumber does not taste bitter, you can skip this step.) Drain them and cut them in l/4inch thick slices. Cut the round slices in half crosswise. Refrigerate them until serving time.

Core and finely shred or chop the red or purple cabbage and refrigerate.

TO SERVE:
Combine the salad greens, cucumber slices, and purple cabbage in a large salad bowl. Toss salad with enough dressing to moisten well. Taste for salt and pepper. Sprinkle the dried herbs over the salad, add the black olives, and toss one more time before serving.

Servings: 8
Source: The Groaning Board Newsletter (1980)