Greek Salad Nicoise

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 yellow peppers
• 1 small fennel bulb
• 2 eggs, cooked,peeled and sliced into wedges
• 4 tomatoes (vine-ripened are best)
• 1 head soft lettuce, torn into bite-sized pieces (not iceberg)
• 1 can anchovies in oil, drained
• 2 shallots, finely chopped
• basil leaves, to serve
• 3 tablespoons small black olives
• 75 g feta, drained
• 100 ml olive oil
• 3 -5 sprigs fresh oregano, leaves finely chopped
• 1 lemon, juiced
• 2 tablespoons sherry wine vinegar or 2 tablespoons balsamic vinegar
• salt & freshly ground black pepper, to taste

Recipe

• 1 blacken the peppers over a flame or in your oven.
• 2 when the skin starts to blister, cool a little before wrapping in plastic or putting in a paper bag for about 10 minutes.
• 3 this allows the pepper to sweat and makes the skin easy to remove.
• 4 peel and then slice into thin strips, removing the seeds and inner membrane.
• 5 put the peppers on a plate, season with a bit of olive oil and set aside.
• 6 trim and thinly slice the fennel before putting in a bowl of chilled water until ready to use.
• 7 slice the tomatoes, remove the seeds, season with a bit of salt and drain on a plate.
• 8 make the dressing by crushing the feta in a bowl and then mixing with olive oil, oregano, lemon juice and sherry or vinegar.
• 9 assemble on a big platter or six individual plates.
• 10 drizzle the dressing over the leaves, eggs and vegetables.
• 11 snip over the basil, sprinkle on some olives and serve.