Greek Salad With Saganaki Recipes

GREEK SALAD WITH SAGANAKI

Provided by The Hearty Boys

Categories side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 38

Greek Salad with Saganaki image

Steps:

Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
Preheat the broiler.
Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
Preheat the broiler.
Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.

Ingredients

3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows
3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced

GREEK SAGANAKI

Provided by Emeril Lagasse

Categories appetizer

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Greek Saganaki image

Steps:

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the dish, reserving 1/4 cup of the brandy, and dredge in the seasoned flour, coating completely.
In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice, to taste. Remove from the pan and serve with the pita bread and olives.

Ingredients

1 cup kalamata olives
8 (1/2-inch) slices kasseri cheese (about 1 1/2 ounces each)
Salt
Freshly ground black pepper
2 cups brandy, or enough to cover cheese slices
1 cup all-purpose flour
4 tablespoons butter
3 to 4 tablespoons lemon juice
4 rounds of pita bread, brushed with olive oil, grilled and quartered

GARIDES SAGANAKI (GREEK SHRIMP WITH FETA)

Make and share this Garides Saganaki (greek shrimp with feta) recipe from Food.com.

Provided by Poppy

Categories Greek

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Garides Saganaki (greek shrimp with feta) image

Steps:

Peel and devein shrimp.
Sprinkle with lemon juice and garlic set aside.
Melt butter in large skillet.
Saute garlic green onion and tomato.
Add shrimp and season with oregano salt and pepper to taste.
Turn shrimp frequently and saute until pink.
Add feta cheese and cream.
Bring to boil and cook 3 to 4 minutes.
Remove shrimp carefully to casserole.
Spoon cheese mixture over shrimp.
Serve with rice.

Ingredients

3 lbs raw large shrimp
1 teaspoon oregano
1/2 cup lemon juice
salt and pepper
1 clove garlic
2 cups butter
1 lb feta cheese, crumbled
3/4 cup cream
1 cup chopped green onion
1 small tomatoes, chopped

GREEK SAGANAKI

Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon.

Provided by Elizabeth Chorley

Categories Appetizers and Snacks Cheese

Time 15m

Yield 4

Number Of Ingredients 8

Greek Saganaki image

Steps:

Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 18.5 g, Cholesterol 97 mg, Fat 20.4 g, Fiber 1.7 g, Protein 12.1 g, SaturatedFat 9.8 g, Sodium 655.5 mg, Sugar 4.9 g

Ingredients

8 ounces feta cheese
1 egg
1 teaspoon finely chopped fresh oregano
½ cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1 lemon, cut into wedges

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For this saganaki recipe, you will need a block of hard cheese that will maintain its shape in the frying pan. Cut the cheese into 2 cm thick pieces.
Heat the olive oil in a frying pan over medium-high heat. Soak the cheese in cold water. Dredge it into the flour. Fry it for three minutes until golden brown and crispy. Flip sides and fry the cheese for another 3 minutes. Make sure to fry the sides so the saganaki is evenly crispy. Transfe to a platter covered with kitchen paper to absorb the excess oil.

Greek Salad With Saganaki Recipes

GREEK SALAD WITH SAGANAKI

GREEK SAGANAKI

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Make and share this Garides Saganaki (greek shrimp with feta) recipe from Food.com.

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