Authentic Greek Salad

1. 1

   Boil new potatoes (skin on) in salted water until firm but cooked through. Drain and cool. Cut into approx. 3/4 inch squares. In large bowl, toss in onion, yellow pepper, fennel and cucumber.

2. 2

   Place the chickpeas,feta cheese,vinegar,garlic & anchovie paste into a food processor and pulse, alternating lime, orange and evoo until ingredients form a creamy consistency.

3. 3

   Pour chickpea mixture over potato mixture and toss lightly. Refrigerate until ready to serve.

4. 4

   To serve, place 2 leaves of Romaine on plates or in large single serve salad bowls. Top the leaves with 1c. portion of potato salad. Tear remaining Romaine into bite size pieces and toss with butter crunch leaves. Fold basil leaves into quarters and thin slice. add basil to lettuce mixture. Heap greens atop the potato salad portion. Use remaining ingredients to embellish each plate. Finishing with Kalamatas, pepperocini and feta chunks. Serve with dressings on the side and fresh Pitas.

No additional tips available.