Local Myth Greek Salad

Photo by Richard Uhlhorn

I went for a walk this morning and felt the heat starting to cook me, even though it was only 9 a.m. When it's this hot, salads are the only thing that won't make you sweatier in your kitchen. This one, from the popular and delicious Local Myth Pizza in Chelan, is guaranteed to be delicious and well worth the time it takes to put it together.


Local Myth Greek Salad
Prep time: 20 minutes
Set time: 12 hours (optional)
Serves 6-8

Dressing
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon whole black peppercorns
1/4 cup mayonnaise
2 teaspoons fresh-squeezed lemon juice
1-2 cloves of garlic
3/4 cup extra virgin olive oil

Salad
8 cups romaine hearts (a family-sized bag)
1/3 cup Kalamata olives, pitted and torn into pieces, or wedges
1/3 cup red onion, cut into quarters and sliced thin
1/3 cup Feta cheese
1/2 cup Roma tomatoes, thinly sliced, or halved cherry tomatoes
1 teaspoon toasted pine nuts (see recipe tips for toasting directions)
Pepperoncini peppers for garnish

Put all dressing ingredients except for the olive oil in a blender and mix well. Slowly add the olive oil to emulsify the dressing (to make it thick and creamy.) If it comes out runny, you have ‘broken’ it. The dressing will still taste okay, but the creamy look and feel is lost.
For best results, refrigerate the dressing overnight and add more olive oil if needed.
Wash, dry, and chill the romaine hearts for 10 minutes before cutting them into large pieces. Put the cut romaine in a mixing bowl and add the dressing. Add olives, red onion, feta and tomatoes. Toss the salad until thoroughly coated with dressing. Garnish with pepperoncinis and pine nuts.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Art Sill, co-owner of Local Myth Pizza in Chelan.

Karma Vineyards Green Goddess Dressing

I just recently moved to Wenatchee, and my house is literally 3 blocks from the Columbia Street Farmer's Markets on Wednesdays and Saturdays. On those mornings, I simply throw on some flip flops, grab a bag and go wander amongst the vendors. I inevitably come back with more than I could possibly eat before the next market day, but I can't help it.
Thankfully I eat whole meals of vegetables, and my juicer and blender have been busy. As much as I eat vegetables year-round, however, I am not usually a fan of salads -- I like my veggies sauteed, mostly with just garlic, olive oil, salt and pepper. The only time this changes is in the summer, when the fresh salad greens are out. When it's fresh, I want it raw, and Karma's dressing -- packed with fresh pungent herbs -- is just the way to compliment the fresh flavors.

Prep time: 15 minutes
Serves 8

1/4 cup Greek yogurt or plain yogurt
2 cups mayonnaise
1/4 cup fresh parsley
1/4 cup fresh thyme
1/4 cup fresh tarragon
1/4 cup fresh-squeezed lemon juice
1/2 tablespoon raw sugar
2 shallots, peeled and chopped in half
2 cloves garlic, peeled and crushed
 
Put all ingredients in blender or food processor and blend until smooth. Serve over your favorite salad greens. The dressing will keep for up to two weeks in the refrigerator.

Recipe tip: If substituting dried herbs for fresh, use 1/3 as much.

Try pairing your salad with Karma Vineyards Estate Gewürztraminer or their Methode Champenoise.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Amilee Cappell Olson for Karma Kafé.
Note: Karma Kafé at Karma Vineyards is now 18 Brix Restaurant, under the direction of Executive Chef Brant Jones. You can visit Amilee Cappell Olson at the Red Apple Market in Chelan.

Terrie’s Famous Hummus With a Kick

The carrots are out at the Farmer’s Markets, and they are DELICIOUS. Hummus is a fantastic healthy dip for any fresh veggies, and one of my personal favorites with fresh carrots. It’s also great with celery, peppers, pita chips, bread, or on wraps as a spread.

Prep time: 10 minutes
Serves 4

1 can garbanzo beans (16 oz.)
2 tablespoons Tahini
3 cloves garlic
1 tablespoon honey
1/8 teaspoon or less African cayenne pepper
Small bunch cilantro

Open the can of garbanzo beans, pour out half the liquid, and put the rest in food processor. Add Tahini, garlic, honey and African cayenne; blend until smooth and creamy. Throw a handful of fresh cilantro in at the end for taste and color.

Recipe Tips
Try substituting peanut butter for Tahini.
Take the green growth out of the center of the garlic clove; it makes it bitter.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Terrie Holm-Nielsen, co-owner and designer at Columbia Furniture in Chelan and Wenatchee.