Annes Summer Salad Recipe

Annes Summer Salad Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
3 small: Eggplants, -OR-
1 large: -Eggplant,
1/2 each: Green pepper,
1 large: Tomato,
3 large: Celery stalks,
3 small: Potatoes, new
12 each: Black olives,

DRESSING
1/2 cup: Olive oil,
3 tbsp: Red wine vinegar,
2 each: Garlic cloves, minced
1 dash: Pepper,
1 dash: Basil, dried

Directions:

I used vegetables on hand. Other in-season vegetables (ie. beans)
could be used. As well, feta cheese or mozzarella cheese could be
added. EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander
and salt lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant
slices and green pepper. (Eggplant should be lightly browned and
outer green pepper skin charred). Place green pepper in paper bag,
let stand 1/2 hour. peel green pepper under running water. Dice
eggplant slices and green pepper. Place in large bowl. POTATO: Boil
potatoes until tender (about 10 minutes). Cool. peel, dice and place
in bowl with other vegetables. OTHER VEGETABLES: Peel, seed and chop
tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery
and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar,
garlic, pepper and basil. Pour over vegetables in bowl. Toss well.
Let marinate at room temperature at least 1/2 hour and then put in
fridge. Toss and stir occasionally.


Source from luhu.jp