Louis Pappas' Greek Salad #3

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Louis Pappas’ Greek Salad Recipe

Although I am a traditionalist when it comes to Greek food, I wanted to share this recipe which was served at Louis Pappas’ restaurant in Tarpon Springs, Florida. I also served this with great success at my restaurant. This is just incredible and the only thing really Greek about this is that Louis Pappas created it. The restaurant is no more but his signature salad will live on! Of course, I added my “touch” because I’m Greek and that’s what we do. Although I am a traditionalist when it comes to Greek food, I wanted to share this recipe which was served at Louis Pappas’ restaurant in Tarpon Springs, Florida. I also served this with great success at my restaurant. This is just incredible and the only thing really Greek about this is that Louis Pappas created it. The restaurant is no more but his signature salad will live on! Of course, I added my “touch” because I’m Greek and that’s what we do.

Enjoy!! Serves 4

subheading: Ingredients:

1 large head of lettuce

4 peeled, cooked shrimp

3 cups potato salad (see below)

4 anchovy fillets

10 to 12 sprigs watercress

12 Greek Kalamata olives

2 tomatoes, cut into wedges

4 radishes (Louis cut them like roses)

1 peeled cucumber, cut lengthwise into 8 fingers

4 whole green onions

1 peeled avocado, cut into wedges

½ cup red wine vinegar

4 portions of Feta cheese

½ cup extra virgin Greek olive oil

1 green bell pepper, cut into 8 rings

Greek Oregano

4 slices of canned cooked beets

subheading: Potato salad:

6 boiled potatoes, sliced and cooled

2 medium onions, chopped

Florida Greek Guy All Purpose Seasoning, to taste

½ cup parsley, chopped

½ cup green onion, thinly sliced

½ cup Greek Salad dressing (½ cup Greek Olive oil, 1 ½ tablespoons vinegar, juice from 2 lemons, 1 teaspoon Florida Greek Guy Greek Island Blackened Fish Blend; mix well and add to potato salad)

Directions at floridagreekguy.com

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