The Olive and the Caper: Adventures in Greek Cooking
Greens Salad with Hard-Cooked Eggs and Fried Garlic
Page 268
Cuisine: Greek | Course Type: Sides
(1 review)
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Recipe Reviews
Yummy stuff, simple to make, with a nice presentation. Handy because it can be made and plattered ahead of time.
I used spinach, since I had that to be used, a 100g sack plus about half of another 100g sack.
The greens (whatever you use) are cooked, cooled, put on a platter, then topped with lemon juice, olive oil, and Fried Garlic Topping.
(edited 27th March 2018) (0) comment (0) useful
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