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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
- 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.
- 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.
- The Greek salad comes from Judith Choate's 'The Bean Cookbook'.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 6 servings | |
| Calories 770 | |
| Calories from Fat 559 | 73% |
| Total Fat 63.35g | 79% |
| Saturated Fat 13.36g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 674mg | 28% |
| Potassium 790mg | 23% |
| Total Carbs 42.03g | 11% |
| Dietary Fiber 6.0g | 20% |
| Sugars 4.84g | 3% |
| Protein 12.12g | 19% |
