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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blacken the peppers over a flame or in your oven. | 2. When the skin starts to blister, cool a little before wrapping in plastic or putting in a paper bag for about 10 minutes. | 3. This allows the pepper to sweat and makes the skin easy to remove. | 4. Peel and then slice into thin strips, removing the seeds and inner white membrane. | 5. Put the peppers on a plate, season with a bit of olive oil and set aside. | 6. Trim and thinly slice the fennel before putting in a bowl of chilled water until ready to use. | 7. Slice the tomatoes, remove the seeds, season with a bit of salt and drain on a plate. | 8. Make the dressing by crushing the feta in a bowl and then mixing with olive oil, oregano, lemon juice and sherry or vinegar. | 9. Assemble on a big platter or six individual plates. | 10. Drizzle the dressing over the leaves, eggs and vegetables. | 11. Snip over the basil, sprinkle on some olives and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pepper	2			-	-	-	-
fennel bulb	1			-	-	-	-
egg	2		cooked peeled sliced	143.0	0.72	12.56	9.51
tomato	4		vine-ripened	248.2759	55.0525	12.9535	2.1589
lettuce	1			7.15	1.2265	0.7425	0.121
anchovy oil	1	can	drained	-	-	-	-
shallot	2		chopped	230.4	53.76	8.0	0.32
basil leaf				-	-	-	-
black olive	3	tablespoons		-	-	-	-
feta	75		drained	29700.0	460.125	1598.625	2394.0
olive oil	100			11934.0	0.0	0.0	1350.0
oregano	3 -5		chopped	0.0	0.0	0.0	0.0
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
sherry wine vinegar	2	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.