Esta es una exhibición prevé de cómo se va ver la receta de 'Greek Potato And Chickpea Salad' imprimido.

Receta Greek Potato And Chickpea Salad
by Global Cookbook

Greek Potato And Chickpea Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 1/2 c. Extra virgin olive oil
  • 1/2 c. Fresh lemon juice
  • 10 x Anchovy filets
  • 1/2 tsp Chopped fresh oregano
  • 1 Tbsp. Chopped fresh parsley
  • 2 Tbsp. Yogurt
  • 1 x Clove garlic, peeled
  • 1 lrg Hard-boiled egg Salt Pepper
  • 1 1/2 lb New potatoes
  • 2 c. Cooked chick-peas, well-liquid removed
  • 1/2 lb Feta cheese, crumbled
  • 1/4 c. Pitted Calamata olives
  • 1/2 c. Diced red onion
  • 1 c. Diced tomato

Direcciones

  1. Process extra virgin olive oil, lemon juice, anchovy filets, oregano, parsley, yogurt, garlic, egg, and salt and pepper in a blender or possibly food processor till well combined. Set aside.
  2. Wash and quarter potatoes and place in a medium-sized saucepan. Cover with water and bring to a boil over high heat. Lower heat and simmer about 10 min, or possibly till tender. Drain well. Place in a salad bowl and pour half the vinaigrette over the hot potatoes. Toss to combine. Set aside to cold at room temperature. When cold, toss in remaining ingredients. Stir in remaining vinaigrette and serve at room temperature.
  3. The Greek salad comes from Judith Choate's 'The Bean Cookbook'.