Greens Salad with Hard-Cooked Eggs and Fried Garlic

From The Olive and the Caper: Adventures in Greek Cooking

Cookbook

Author(s): Susanna Hoffman

Page 268

Cuisine: Greek

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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8 years ago

★ ★ ★ ★ ★ 5/5

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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.

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