​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Greek Salad

1/2 head romaine lettuce, (about 3 cups) torn into bite sized pieces
1 ripe tomato cut into 8ths
1 yellow bell pepper cut into thin rings
1/4 red onion, finely sliced
1/4 cup finely chopped celery
1/2 cup crumbled chilled feta cheese
6 Kalamata olives, pitted and cut into slivers
1 tablespoon drained rinsed capers
Chopped fresh oregano
Kosher salt and freshly ground black pepper
1/4 cup mustard vinaigrette, (recipe follows) 

Combine all of the ingredients, except for vinaigrette. Toss the salad with the vinaigrette at last moment.

Yield:  2 servings

Mustard Vinaigrette

12 cups white vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons black pepper
2 teaspoons salt
2 cloves garlic minced
1 cup Canola oil
Hot sauce to taste

In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.