Sauce for Greek salad and not only

Traditional Greek salads, however, like Greek cuisine in general, are distinguished by the extreme simplicity of recipes, but many national dishes are known throughout the world as fragrant, healthy and very tasty.

Vegetables, meat, seafood, local wine, sheep cheese and, of course, olive oil - are all the main ingredients of Greek cuisine. However, smart Greeks managed to get the maximum result from this minimal set of products, first of all, due to the correct use of various spices in salads and special attention to the quality and freshness of the products. It seems easy to make a Greek salad, just buy the necessary ingredients and cut them, and then refill them. Here it is often in front of the hostess and the question arises about what kind of sauce for Greek salad will be the most optimal.

It should be said that in the recipes of classical Greek cuisine as such, the concept of "sauce" does not exist, there is the concept of pouring or refueling. Typically, the pouring consists mainly of olive oil, where the Greeks add a variety of seasonings, mainly black pepper, thyme, oregano, dried fennel. A large number of spices are usually not used by Greeks when preparing a sauce for Greek salad, since the task is to isolate, shade the main taste of this (or any other) dish, and not to change it completely. In addition to these seasonings, lovers of salad sometimes pour lemon juice or more grape vinegar, for example, not one but 3 tablespoons into olive oil .

In recent years, many chefs are passionate about the interpretation of the options for Greek salad, adding eggplant, fresh potatoes, pieces of salted fish, chicken, shrimp. Many people like it, however, the thoroughgoing and old-fashioned people of Greece do not perceive such delights. In restaurants, you can find all this, but on the tables of the Greeks - hardly.

However, if you want to experiment - please. If you want to add prawns to salad, then we recommend you to make a sauce for shrimp salad, for which you will need: 6 tablespoons of mayonnaise, 4 tablespoons of olive oil, juice of half a lemon, 2 cloves of garlic.

For salad, apply both fresh garlic and baked. At the same time fresh garlic will give the sauce a more pronounced smell and taste. If this is not to your liking, you should take the head of garlic, grease it with olive oil, wrap it in foil and bake until soft at 180 C (about half an hour). Baked garlic must be cooled.

Next, you need 1 tablespoon of Worcester sauce, a half teaspoon of fish sauce. This sauce can be found in stores that sell products for the kitchen of Asia. Instead, you can take an anchovy paste or an anchovy fillet, which should be ground to a paste state.

Another take 1 teaspoon of seasoning based on red hot pepper. If you do not like it, you can not use this seasoning. In addition, you need about two spoons of Parmesan cheese and a pinch of black pepper.

This, of course, is not a sauce for Greek salad, but if you add shrimp salad, this sauce will be very handy.

If you have a blender, it will allow you to cook the sauce very quickly, simply, without much effort. Fold in the dishes all the prepared components (except grated Parmesan) and wipe into a homogeneous substance that will resemble mayonnaise in consistency. At the very end, put the grated Parmesan.

Place the sauce in the fridge until the time comes for dressing the salad.

Today, the grass of the hands becomes very popular. Of course, you can use the usual sauce for Greek salad, but we advise you to make a special salad dressing with rucola. It is necessary to mix the sliced (or crushed) garlic, some salt, black pepper, oregano, dry Provencal herbs in a small bowl , after which it should be poured with olive oil and allow to stand for at least 15 minutes. Then we pour the salad with the resulting sauce.