Erisian Salad
From keni 13 years ago
- 15 to make
- Serves 2
This salad is named after Eris, my boyfriend's favorite Greek Goddess, the one of discord. It really sounds like these ingredients shouldn't meld, yet, they do. It's a blend of traditional Middle Eastern flavors with a touch of heat and topped with an unusual garnish. Read more I am posting this one as 2 servings because I'm gearing it more towards a light lunch you might share with a girlfriend over a glass of wine. See less
Ingredients
- 4oz orzo shopping list
- 2T quality olive oil shopping list
- 1 small or 1/2 medium onion, chopped shopping list
- 4 cloves garlic, minced shopping list
- 1/4 cup banana peppers(hot or mild), sliced* shopping list
- 1/4 cup chicken or veggie stock shopping list
- 1T fresh lemon juice shopping list
- 1/2 cup pitted and chopped kalamata olives shopping list
- 1/4 cup chopped peppadews or roasted red peppers shopping list
- 6-8 cherry tomatoes, halved or quartered(or, 12-14 grape sized) shopping list
- 10-12 green grapes, halved shopping list
- 1/4 cup garlic and herb flavored feta cheese, crumbled shopping list
- 1/4 cup pine nuts(toasted, preferably) shopping list
- 2T capers shopping list
- olive oil for frying shopping list
How to make it
- Cook orzo per package directions.
- Meanwhile, in small pan, saute onion in 2T olive oil, over medium heat for about 3 minutes
- Add banana peppers(*if using fresh, if jarred, skip this step and add with peppadews/red peppers)
- Continue to cook until onions just begin to caramelize on edges. See Photo
- Add stock to hot pan and when sizzling stops, add lemon juice, olives, peppadews/red peppers, tomatoes and banana peppers, if using jarred or canned variety
- Add tomatoes and keep on very low heat
- When pasta is done, rinse with cold water and drain well.
- Immediately add to pan of veggies and stir to combine. Add grapes and stir. At this point, you can either leave it on low to stay warm, remove from heat to serve room temperature, or refrigerate and serve cold.
- When ready to serve, heat 2T olive oil in skillet until water drops "dance" on the oil
- Drain capers well and pat dry on paper towel
- Carefully drop capers in oil(add all at once and stand back! ;) and let them pop and scatter in the pan See Photo. They are done when buds are open and capers are lightly crisp
- Remove from oil and drain well. See Photo
- To serve salad, top each portion with feta, pine nuts, and fried capers
The Rating
Reviewed by 1 people-
The GR troll has determined that I cannot post comments to a recipe tonight so you get it here. Re your Erisian Salad: I have absolutely no trouble at all at all imagining those ingredients, except maybe the grapes, going together. This gets made thi...more
elgourmand
in Apia loved it
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" It was excellent "