Non-Caesars

Forgive us, Oh Mighty Caesar

The following are some of my favourite salad recipes that I have continuously made over the years, while adapting them to an ever changing and (I hope) improving taste. They are as delicious as the Caesar recipes, and a good substitute when your mate has had just about enough of the garlic!

Surely Greek

Ingredients:

3 medium tomatoes, sliced in wedges 3/4 cup feta cheese, crumbled 1/2 cup ripe olives, sliced or whole 1/4 cup sliced Bermuda onion 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1/4 tsp salt 1/4 tsp oregano 1/8 tsp freshly ground pepper

Directions:

In bottom of medium-sized salad bowl toss tomatoes, feta, olives, and Bermuda onion. In a small jar combine olive oil, red wine vinegar, salt, oregano, and pepper. Put on lid tightly, and shake vigorously blending all ingredients thoroughly. Pour over ingredients in bowl, and toss. Serve immediately.

In 1990 I went with my friend Marilena on a European backpacking adventure for the summer. One of our stops was the Greek Isles, more specifically beautiful Paleohora on Crete. Our days were spent lying on the very hot beach sunbathing, and napping. The evening included dinner by the sea at “Captain Jim’s” which was also where we stayed for only 500 drachmas ($5 per night). That was where I had my first real Greek salad (and glass of Retsina). I ordered it expecting a salad with lots of green lettuce, much like we have here in North America.To my dismay it came with the ingredients listed below, served at room temperature, and with no sign of lettuce! I’ve been hooked ever since, especially in the really hot summer as it helps me relive that wonderful experience long ago...turquoise waves drifting in and gently crashing on the rocks a few feet from our table...about 15 stray cats surrounding a table at another outdoor restaurant a few doors down (someone ordered fish!)...Moussaka...more Retsina please!!!

Surely Spinach

While travelling through Northern Ontario I was lucky enough to come across this version of a spinach salad in a Thunder Bay hotel restaurant. I wrote down the ingredients from the room serivce menu and adapted it to my own tastes. It’s delicious, garlic free, and much less work to prepare when you feel like something good without having to spend the time. One of my all time favourites. (The Boccincini cheese is Italian, and quite tasty with the oil and vinegar dressing.)

Ingredients:

2 medium sized tomatoes, sliced into wedges 1/4 cup of sliced Bermuda onion 3 Boccincinis thinly sliced 4 cups baby spinach, prepared, stems removed 5 slices bacon, cooked until crisp 1/3 cup extra-virgin olive oil 1/4 cup Balsamic vinegar

Directions:

In a medium-sized salad bowl layer tomatoes, onion, and sliced cheese on top of the baby spinach. Combine olive oil and balsamic vinegar in a small jar. Shake vigorously, and pour over salad. Toss, and top with bacon broken into one inch pieces. Serve immediately. Delicious with wine, fresh Italian bread, and a good cut of meat.