Bottlefork Mediterranean Salad

For a fun dinner with my friends last week, we decided to try the new restaurant, Bottlefork, in River North. The menu looked creative and different, with fun plays on classics. It is the perfect place for a group as there is much to share and taste. The best way to eat in my opinion. Next to the "bag" of chips (freshly made potato chips in a paper bag, sprinkled with malt vinegar powder, then a poached egg is dumped in, bag is closed up and shaken, which results in yummy runny egg all over the chips. heaven) this Mediterranean Salad was my favorite dish. 

It was so mind blowing to me that I never thought of putting saganaki ON a Greek salad since my friends I hit up Greektown on a regular basis. They also smeared a healthy portion of hummus on the bottom of the plate so it got mixed up in the salad. It was dreamy and I knew I would want to try to recreate it at home. If you can go to Bottlefork for the real deal, I highly suggest it, but this version is a delicious at home alternative. I served it with warm pita, tzatziki, and grilled chicken (marinade in lemon juice, olive oil, garlic, dried oregano).  

Mediterranean Salad with Saganaki
Forks & Amusement 2014
serves 4 

1/4 cup red wine vinegar 
2 tablespoons of light mayo
1/2 teaspoon of dried oregano
1/4 cup olive oil 
salt and pepper to taste

Whisk together until well blended. Set aside. This makes a bit more than you might need, but keep in the fridge for a few days. 

3 heads of romaine hearts, chopped
1/2 small red onion, thinly sliced
1 cup tomatoes, chopped (use any kind you like)
handful of Greek olives, black or green or both! 
3/4 cup your favorite store bought hummus

Toss all the ingredients (except the hummus) with enough dressing to coat. Spread the hummus on the bottom of a large platter. Pile the salad on top. 

16 oz of Kaseri or Halloumi cheese, sliced to 1/2 in slices
olive oil
1 lemon, halved

Heat a large pan or skillet to medium high heat. Once hot, dust each of the cheese slices with a little flour and place in the pan. Do not crowd.  Flip each slice once browned and bubbly on one side and repeat. Place on top of the salad and squeeze the lemon on the top of each cheese slice generously. 


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