Armenian Tossed Salad

Name: Armenian Tossed Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1/3 cup olive oil; 1 tablespoon red wine vinegar; 1 tablespoon fresh lemon juice; 1 large garlic clove, crushed through press; 1/4 teaspoon salt; fresh ground pepper; 1/4 head romaine lettuce; 1/4 head chicory lettuce; 2 fresh ripe tomatoes, cut into 8 wedges each (about 1 lb.); 1/2 medium cucumber, pared, thinly sliced; 1/2 medium green bell pepper, cut into 3x1/4-inch strips; 3 radishes, thinly sliced; 3 scallions, thinly sliced; 2 tablespoons finely chopped fresh parsley; 1 tablespoon finely chopped fresh dill; 12 greek black olives

Submitted by JackieOhNo!

"From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include chilling time. Posted for ZWT 4."

Download

Ready In:: 20mins
Ingredients:: 16
Serves:: 6

ingredients

¹⁄₃ cup olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 large garlic clove, crushed through press
¹⁄₄ teaspoon salt
fresh ground pepper
¹⁄₄ head romaine lettuce
¹⁄₄ head chicory lettuce
2 fresh ripe tomatoes, cut into 8 wedges each (about 1 lb.)
¹⁄₂ medium cucumber, pared, thinly sliced
¹⁄₂ medium green bell pepper, cut into 3x1/4-inch strips
3 radishes, thinly sliced
3 scallions, thinly sliced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
12 greek black olives

directions

Whisk oil, vinegar, lemon juice, garlic, salt, and pepper together in small bowl or shake in jar with tight-fitting lid. Let stand until ready to serve.
Tear romaine and chicory into bite-size pieces; place in large salad bowl. Add remaining ingredients except vinaigrette.
Just before serving, toss salad to combine. Whisk or shake vinaigrette to blend. Pour vinaigrette over salad and toss to coat. Serve at once.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is a nice garden salad and really could be varied based on what is in season. I made a few changes in procedure, but did follow the recipe. I added the dill & parsley to the dreessing ingredients since they were so finely chopped. I also added 1 t. of sugar to the dressing mixture. I think I will play with the dressing a bit to match our personal preferences, but I will make the salad again. Thanks Jackie! Made for ZWT4.

Susie D

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

View Full Profile