Thursday 3 September
This was a reprise of the time we
made a sort of Greek salad in the guise of spaghetti with tomato sauce.
We took a big English cucumber and
benrinered, salted, and drained it to look like spinach pasta.
On top, we lavished chunks of a
giant yellow and red heirloom tomato, and then sprinkled crumbled feta cheese, Kalamata olives, and oregano on top of that.
Dressed with olive oil and cider
vinegar, it tasted like salata choriatiki,
but looked like something that only Thomas Keller could dream up.
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