The green salad I describe is inspired from the traditional Lesbos winter salad as I adapted it from the recipe in my book The Foods of the Greek Islands.  

In the spring, though, we often add all kinds of edible wild flowers to the basic mix, plus any fragrant sprigs and leaves we find in the garden (scroll down for the VARIATION).

From the first October rains up until the end of April, the greengrocers of Mytilini, the capital of Lesbos, used to sell each head of romaine lettuce tied together with two or three sprigs of borage (often with its little blue flowers), two or three scallions, several sprigs of peppery arugula, four or five sprigs of dill or fennel fronds, a few sprigs of peppery wild cress and either fresh mint or a little wild celery. Once home, these essential ingredients for the local green winter salad are thinly sliced and tossed with a simple vinaigrette.

For the spring version we often create “a multisensory food experience,” as Mind Body Green proposes. “When flavor, texture, appearance, fragrance, and beauty come together on your plate—the result is sheer culinary delight.” 

About the very common, slightly bitter dandelion blossoms —Taraxacum officinale — we read that “the golden blossoms are nutritious edible flowers beloved by herbalists, gourmets, and culinary devotees alike. Their bioactive chemical compounds have been touted for diuretic, liver-supporting, and anti-inflammatory benefits, among others. Some research has even found the dandelion plant may increase Lactobacillus and Bifidobacterium, two valuable types of probiotics associated with gut health, ” the article point out.

WORD of CAUTION: Not all flowers are edible; unless you are sure what exactly you are foraging, be careful because many flowers may be toxic! 

Makes 4 servings

3–4        tablespoons extra-virgin olive oil

2–3        tablespoons red wine vinegar

Freshly ground black pepper

1            small head romaine lettuce, cored and leaves separated

1            bunch arugula, trimmed and finely chopped

3–4        sprigs watercress, finely chopped

3            scallions (white and most of the green parts), thinly sliced

4            sprigs fresh dill, finely chopped

3–4        sprigs fresh mint, tough stems removed, thinly sliced

3–4        sprigs borage, coarsely chopped (optional; see Note)

1            small fennel bulb, trimmed and very finely chopped or grated

Salt

1/4         cup toasted pine nuts (optional)

3-4        kumquat thinly sliced (optional)

In a small bowl, whisk together the oil, vinegar and plenty of pepper. Set aside.

Stack half the lettuce leaves, roll them up and cut crosswise into thin slices. Repeat with the remaining lettuce leaves. In a large bowl, combine the lettuce and other greens, scallions, dill, mint, borage (if using) and fennel.

Whisk the dressing again and pour it over the salad. Add salt to taste, toss, and sprinkle with the pine nuts and/or kumquat, if using.

VARIATION:

Flowery Spring Green Salad

Omit the kumquat and pine nuts, and add all or any of the following flowers: 

Dandelion blossoms —Taraxacum officinale — the very common pale yellow mustard greens’ blossoms which add a delicious kick to the salad.

Also for their aroma the pink rose geranium, the purple rosemary blossoms and sprigs and of course the most spectacular and crunchy borage flowers, which unfortunately dry out early in the spring on Kea. 

The post Green, Winter Salad, and the Flowery, Spring Version appeared first on Aglaia's Table οn Kea Cyclades.

Yields 2 laganes (flat breads); Each serving 6-8 as appetizer

2 cups fine semolina or pasta flour

3 cups all purpose flour

1 1/2 cups whole wheat flour

1 cup barley flour (optional) or 1 more cup whole wheat flour

2 teaspoons instant dry yeast

2 teaspoons salt

3 1/2 teaspoons mixed ground coriander seeds, caraway and mahlep (optional)

1/2 teaspoon ground white pepper (optional)

1 ½ cups orange juice

1 cup whole milk

4 tablespoons olive oil

About 1 cup spring water (non chlorinated), or more, as needed

1 1/2 cups sliced kumquat peels (see NOTE)

2 cups coarsely grated or shaved Metsovone, or smoked cheddar cheese

Good pinch Aleppo pepper, or freshly ground black pepper, to taste

Place flours, yeast and spices in the bowl of a standing mixer and toss with a spatula. Make a well in the center and pour in the orange juice, the milk and the olive oil.

Fit the bowl to the mixer and work with the dough hook on low for 1 minute. With the motor running add water as needed and work the dough for 5 minutes or more, occasionally stopping to turn over the dough with a large spatula. The dough should still be wet and sticky, but should start to come off the sides of the bowl. If too dry, add a little more water, if too wet add a few tablespoons all purpose flour.

Lightly oil a large transparent or semi-transparent bowl, as well as a piece of plastic wrap. Turn out the dough onto a lightly floured surface and shape into a ball. Transfer to the oiled bowl. Cover with the oiled plastic wrap and let rise until double its original volume: about 1 hour or more.

(When the dough has expanded to about 1 1/2 times its size you may transfer the bowl with the dough to the refrigerator, and leave it overnight and up to 24 hours. It will continue to rise slowly. Before proceeding further, bring to room temperature).

Turn the dough out onto a lightly floured surface and halve with a spatula.
Line 2 baking sheets with parchment paper and place one piece of dough on each. Wet your fingers and push the dough making dimples with wet fingers, expanding it to fill the baking sheet. Cover with oiled plastic wraps and let the laganes rise for another 30 minutes –they won’t rise much.

Preheat the oven to 450°F (240° C).

Spread the kumquat slices over each of the breads and top with the cheese, to cover the surface. Press lightly with your palm so that the cheese sticks to the peels, then sprinkle with pepper.
Turn on the broiler and place the first baking sheet 5-6 inches from the broiler. Bake for about 5 minutes, until the cheese melts. Move the bread to the bottom of the oven, and slide the other baking sheet to its place. After another 5 minutes, turn off the broiler and lower the heat to 375°F.

Transfer the second bread closer to the bottom of the oven, bellow the first, and continue baking for another 15 minutes, changing once more the positions of the breads –always at the lower part of the oven. Check that both breads are well browned on top and bottom, or bake them a bit longer. When done, transfer to a rack to cool for about 10 minutes, before slicing to serve.

NOTE: Only the peel of the kumquat is used for the breads. Halve each fruit and with a spoon remove and discard the bitter flesh, pips etc. Slice the peel with a knife or with scissors.

VARIATION:

To make Tomato-Topped Bread spread first the cheese on the flattened dough, then top with thin tomato slices. Drizzle with olive oil and sprinkle with rosemary, thyme or any other fresh herb you like, then bake as described above.

The post Smoked Cheese and Kumquat Bread appeared first on Aglaia's Table οn Kea Cyclades.