Greek salad from Prune (page 135) by Gabrielle Hamilton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on October 09, 2015

    I didn’t realize it was designed to be part of a plate with grilled lamb chops, so I didn’t have the lamb chop juices that are supposed to mingle with the dressing like the recipe states (although the photo shows them plated separately). It stood up on its own anyway. The order of events seemed a bit finicky, but perhaps resulted in better absorption of the vinegar by the cukes? Not sure. The salad is topped with a sprinkle of dried oregano (which is not included in the ingredient list). I hovered over the dried oregano, and gazed at the oregano going crazy in the herb garden, eventually decided to follow the recipe. (I know, out of character for me.) I did add a grind of black pepper at the last. A perfectly decent Greek salad this was. I do prefer a chopped salad in general, one for which a knife is not needed, but the flavors were all there. Next time, however, I’ll go with the fresh oregano. The dried tasted very good, but sheesh, that’s why I have an herb garden, isn’t it?

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