By Michael Minorgan for Curtains Up minorganmichael@yahoo.com
GREEK GRILLED CHICKEN WITH LADOLEMONO SAUCE & RICE SALAD
Greek cuisine is one of the oldest and most certainly one of the healthiest as many residents of the Greek island Ikaria can attest to where it is not uncommon to reach the ripe old age of 100!. Their diet includes mainly vegetables, legumes, honey, goats milk, stone ground bread and olive oil.
It was Archestratos who wrote the first cookbook in history in 320BC. Greek culinary tradition date back some 4000 years and was founded on the Mediterranean triad of wheat, olive oil and wine. Lamb is main meat used and beef is rarely found at meals. By far the most common protein in their diet comes from their abundant supply of fresh fish. (1)
As a side note it is interesting to note most of MacDonald’s outlets have closed up for lack of business as most locals prefer to eat at their local tavernas and estiatorios.
This week’s recipe makes a delicious light lunch or dinner. The chicken tastes better grilled on a very hot grill pan. Depending on thickness of the breast it can be finished in the oven. The rice salad can be served hot or cold and the ladolemono sauce is great on fish and shell fish……Enjoy!
(1) Wikipedia
Original Rice Salad recipe and image courtesy of www.livingabonefidelife.com
LADOLEMONO SAUCE
INGREDIENTS
¼ cup fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. dried oregano
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Whisk together lemon juice, mustard, and oregano in a small bowl. While whisking, slowly pour in oil and season with salt and pepper.
2. Whisk before serving, as sauce will separate.
GREEK RICE SALAD
Ingredients
2 cups uncooked white rice
4 oz jarred sundried tomatoes in oil, chopped
1 ½ TBSP olive oil, divided
8 oz bag prewashed spinach
2 garlic cloves, minced
8 oz reduced-fat feta cheese, crumbled
¼ cup chopped black olives
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
15 oz chick peas (garbanzo beans), rinsed and drained
Method
Cook rice according to package directions. Cool to room temperature, set aside.
Heat 1 ½ tsps olive oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, sundried tomatoes, spinach mixture, and the remaining ingredients. Drizzle with remaining olive oil, toss gently to coat. Serve immediately.
