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Dirt Candy Greek Salad by Chef Amanda Cohen

Dirt Candy Greek Salad by Chef Amanda Cohen


1-1/2 cups plum tomatoes, diced
1-1/2 cups hot house cucumbers, diced
3/4 cup fennel, very thinly sliced
1 tablespoon dill, chopped
1-1/2 tablespoon parsley, chopped
2 teaspoons oregano, chopped
1 cup sliced black olives
1 cup crumbled feta cheese
3 cups extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup fresh oregano
1 tablespoon Dijon mustard
2 tablespoon s lemon juice
2 teaspoons garlic, minced
zest of 1 lemon
salt and pepper to taste
Preserved Lemon Mayo:
1/4 cup chopped preserved lemons, seeds removed
1 cup mayonnaise
Pickled Onions:
1 red onion, very thinly sliced
1/2 cup lime juice
1/4 cup Kosher salt
Mushroom Rings:
2 Trumpet Royale mushrooms
1 can seltzer water
8 cups canola oil
2 cups all purpose flour
1 cup panko crumbs
1 tablespoon s umac*
1 tablespoon za'atar*
2 teaspoons Salt
To Plate:
1 teaspoon sumac*
1 teaspoon za'atar*
2 tablespoons toasted pistachios, crushed

Cooking Instructions

In a bowl mix the tomatoes, cucumbers, fennel, herbs and olives. Toss gently with 1/4 cup of the salad dressing. Add the feta and adjust the salt levels.

In a blender mix garlic, mustard, red wine vinegar, lemon juice, lemon zest, salt and black pepper. Slowly stream in the extra virgin olive oil. Add the fresh oregano and blend until the oregano is broken up into small pieces.

Preserved Lemon Mayo:
Put all ingredients in blender and blend until very smooth. Put mixture into a squeeze bottle.

Pickled Onions:
Massage 1 tablespoon of the salt into the onions. Keep massaging until liquid starts to seep out of the onions and then squeeze all of the liquid out.

Wash the onions a few times.

Repeat the above sequence.

Add 1 tablespoon of the salt and 1/4 cup of the lime juice to the onions and let sit for a few hours.

Squeeze all of the liquid out of the onions.

Repeat the above sequence.

When ready, onions should be a bright pink color. If they are not, repeat the process again.

Mushroom Rings:
Slice the mushrooms into 1/4 inch thick rings and punch the centers out leaving about 1/4 inch for an outer ring, so that each mushroom is a ring that's 1/4 inch thick and 1/4 inch wide.

Heat oil in a heavy bottomed pot until it reaches 375F.

Mix the flour and the seltzer in a bowl.

In a separate bowl mix the panko, the salt, the sumac and za'atar.

Dip the rings in the seltzer mixture first and then dip them in the panko mixture. Fry in batches for about 2-3 minutes each. When done, the mushrooms should be golden brown on the outside.

To Plate:
Toss dressing into salad.

Divide the salad onto four plates.

Place 4 rings on top of each salad.

Squeeze a few lines of the preserved lemon mayo across the salad.

Sprinkle with the sumac, za'atar and the pistachios.

Place a tablespoon of the onions on the side and serve!

*Note: Sumac and Za'atar give this recipe its zip. Sumac is a dried berry with a bright citrusy flavor, and za'atar is a vibrant, intensely herbal seasoning. You can find them at any Middle Eastern or Indian grocery store. Or you can always leave them out, but this salad is a lot more fun if they're invited to the party.Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Amanda Cohen, Chef and Owner of Dirt Candy, New York, NY.

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