By David Harbilas
This is really an inspiration of the Turkish shepherd salad that I’ve been serving at my new job at Mavi Bistro in Hudson, New Hampshire.
There really isn’t much of a difference, though the Greeks do seem to like using celery where the Turks do not.
Other than that, both salads are a mixture of chopped vegetables, the most predominant of which is tomato, and both use a simple vinaigrette for the dressing.
As simple as this is to start a meal with, it makes a wonderful lunch entrÃ©e when paired with a piece of grilled fish, beef, chicken, or shrimp, as we do at the restaurant.
- 4 ripe tomatoes, diced
- 2 stalks of celery, diced
- Â½ red onion, diced Read the rest of this entry »