Country Salad

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            FOOD FUNNY
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Thanks to "Lhadley" for this one. I'm sure they're talking about some
other chef, don't you think?

Signs It's Time for the Chef to Retire

8. The meat loaf arrived sculpted in the shape of a Winnebago.

7. The busboys not only put "Kick Me" signs on his back, they're
giving points for distance.

6. "Cleaning vegetables" now involves a distinctive flushing sound.

5. Never remembers to order more caviar, but that case of Depends
shows up right on time every Monday.

4. He needs a hair net on each ear.

3. Refers to Julia Child as "that young upstart."

2. Instead of "medium," "well" and "rare" flags, the roast beef
indicators show the current temperature in Miami.

       ... and the #1 Sign It's Time for the Chef to Retire ...

1. Keeps interrupting his cooking to go out to the parking lot and
see if he left his blinkers on.

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            TODAY'S RECIPE
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The thing we know as Greek salad in the United States is called
"horiatiki" in Greek, which translates as "country" or "village"
salad. They are served in, literally, every taverna in the country,
and often contain no more than tomatoes, onions, feta, and a generous
drizzle of fresh green olive oil from a cruet on the table. Other
variations include cucumbers, olives, bell peppers, hard-cooked eggs,
capers, sardines, and several other options, but I prefer the simpler
versions. Keep in mind that this salad will be no better than its
ingredients, so be sure to use the freshest home-grown tomatoes and
best Greek olive oil available if you want an authentic taste of the
Aegean.

Country Salad (Horiatiki)

2-3 ripe tomatoes, cut into wedges
1 large cucumber, partially peeled and thinly sliced
1/2 medium onion, thinly sliced
1 cup (250 ml) crumbled feta cheese
Kalamata or oil-cured black olives to taste
1 tsp (5 ml) chopped fresh oregano leaves
(do not substitute dried oregano), optional
Salt and freshly ground pepper to taste
Extra-virgin olive oil (preferably from Greece) to taste

Arrange the vegetables on a platter or individual serving plates and
sprinkle with the feta. Add the olives and oregano, season with salt
and pepper, and drizzle liberally with olive oil. Serve at room
temperature. Serves 4 to 6.
Received on Tue May 4 12:20:28 2004