DELUX August 2011

Page 65

GrILLED GrEEK SALAD χωριάτικη The straight forward recipe takes your “normal” Greek salad to the next level, adding greater depth in flavor to the lettuce and that subtle unbeatable grilling char to the salad. Preheat your grill and set-up for direct grilling. Wash lettuce, dry with a paper towel, and place on a platter. Lightly drizzle olive oil, salt, and pepper all sides of the lettuces. Place lettuce pieces over direct heat on the grill. Cook each side until each side of lettuce is lightly charred. Remove from grill and set aside. Roughly chop up the lettuce pieces, toss with lemon juice, and place on a serving platter. Top with olives, cherries, onion and top off with the crumbled feta cheese. Sprinkle with olive oil and you’re ready to serve.

• 1 small head of romaine lettuce (halved) • 1 head radicchio (quartered) • 1 endive (halved) • Olive oil • Salt and Pepper • Juice of 1/2 of a lemon • 10 Kalamata olives (halved) • Large handful of cherry tomatoes (halved) • 2 oz feta cheese (crumbled) • 1/4 of a red onion (thinly sliced)

GRILLED GREEK SALAD WINEOPTIONS Sancerre is a fruity, acidic white wine made in the Loire Valley of northern France from the Sauvignon Blanc grape variety. (For the record red and rosé Sancerres do exist, but when people say Sancerre, they usually think white.) White Sancerre can be a flavorfest, tasting of citrus fruits, gooseberries, gunflint, herbs, and smoke. It is known as a food friendly wine. Suggested food pairings include Asiago Cheese, Sardines, Sea Bass, Sushi and Sushami (light fish), and Fettucine Alfredo.