Toward the end of our brief Misfits Market run, we found ourselves with a lot of lettuce. A ton of it. Well, maybe not a literal ton, but certainly a lot – and of many different varieties. We started to dream of getting creative with this lettuce bounty (stir-fried lettuce, grilled lettuce, etc), but instead ended up making a lot of raw lettuce salads.
Perhaps the best salad that I attempted was a modified version of Cook's Illustrated Greek Salad. The modifications were numerous, but it was a very forgiving recipe base and I was very happy with the results.
To fit the ingredients that we had on hand, I approximately halved the ingredients; used dried oregano instead of fresh; substituted green bell pepper for red; substituted yellow onion for red; and omitted the mint, olives, and tomatoes. The result still tasted like a restaurant-style Greek salad, thanks to the tangy and flavorful vinaigrette.
This was my first time of marinating the onions and cucumber in the dressing before tossing with the rest of the salad, and this technique did decrease the sharpness of the fresh onion. I will use this approach with other salads involving raw onion in the future.
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