Greek Salad with New Potatoes

Greek Salad with New Potatoes and Chicken Salad with Fruit and Herb

 

Greek salad is a classic. With new potatoes added, it becomes quite hearty.

4 portions

1¾ lbs (800 g) new potatoes
3 tbsp olive oil
½ lemon, zest and juice
sea salt flakes
freshly ground pepper
1 red onion
7 oz (200 g) cherry tomatoes
7 oz (200 g) feta cheese
½ cup (100 ml) black olives
½ cup (100 ml) fresh oregano, with the stems removed
1. Rinse and scrub the potatoes clean. Cook until tender in lightly salted
water and let the steam release. Halve any larger potatoes.
2. Mix the potatoes with olive oil, lemon zest and juice, salt, and pepper.
3. Peel and thinly slice the onion. Halve the tomatoes, and break the cheese
into chunks.
4. Fold onions, olives, oregano into the salad. Lastly, fold in the tomatoes
and cheese.

Chicken Salad with Fruit and Herb

Greek Salad with New Potatoes and Chicken Salad with Fruit and Herb

Mayonnaise
Boiled chicken thigh with creamy dressing, sun-ripened melon, and fresh figs
makes for a wonderful summer salad. If you want an even more filling meal,
serve with freshly cooked new potatoes.

4 portions

1¼ lbs (600 g) chicken thigh fillets
2 cups (500 ml) water
1 tbsp chicken stock
3 tbsp pine nuts
1 bunch Boston lettuce
sea salt flakes
freshly ground pepper
½ small melon such as ogen melon or cantaloupe
3 fresh figs
Herb Mayonnaise
3 egg yolks
1 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
2 garlic cloves, chopped
2 anchovy fillets
2 tbsp of each of the following chopped herbs: mint, basil, parsley
⅔ cup (150 ml) canola oil
freshly ground pepper
1. Begin with the mayonnaise: Mix all ingredients except for the oil and
pepper together with an immersion blender. Drizzle in the oil slowly while
mixing. Add pepper to taste, and then let the flavor develop for about an
hour.
2. The salad: Trim the chicken. Boil the water and stock. Simmer the
chicken in the stock, covered, for about 5 minutes. Remove the chicken
and let cool.
3. Roast the nuts in a dry pan.
4. Distribute the lettuce on one large serving plate. Cut the chicken into
smaller pieces and layer them on top of the salad. Add salt and pepper to
taste.
5. Cut the melon and the figs into wedges.
6. Distribute the mayonnaise over the chicken, lay the fruit on top, and
garnish with pine nuts.