Secret Ingredients
- 1 quart white wine vinegar
- 1 fresh lemon rind, of sliced into strips
- 1 fresh lemon rind, of cut into spiral
- 2 garlic cloves, peeled, whole
- 1 garlic clove, peeled, whole
- 1/2 bunch fresh thyme, sprigs left whole
- 3 fresh thyme sprigs, left whole
- 1/4 teaspoon fennel seed
- 2 cups olive oil
- 2 sprigs fresh rosemary, left whole
- 4 sprigs fresh greek oregano, left whole
- 1/2 fresh lemon rind, of 1-inch strips
- 2 garlic cloves, peeled, left whole
- 1/4 cup white wine vinegar
- 2 small red chili peppers, left whole
- 2 cups sweet cherry tomatoes, left whole
- 1 cucumber, peeled, cut 1 1/2-inch chunks
- 1 large sweet onion, sliced thinly
- 1 large yellow sweet pepper, thinly juliened
- 1 cup black kalamata olive
- 1/4 cup finely chopped dates
- 6 slices romaine lettuce, left whole
- 1/4 cup coarsley shredded parmesan cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup oil, oregano-rosemary
- 1/4 cup lemon-thyme vinegar
- 2 teaspoons white sugar (or to taste)
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper, fresh ground
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Directions
- Oregano-Rosemary Oil - Peel 2 cloves of garlic and leave whole. Soak garlic in 1/4 cup white wine vinegar overnight. Drain vinegar and add garlic cloves to olive oil. Next add lemon strips, chili peppers, rosemary and oregano sprigs. Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks.
- Lemon-Thyme Vinegar- Heat 1 quart of white wine vinegar until it starts to boil. DO NOT BOIL. Take the pot off the heat and add into the vinegar,the lemon peel strips, 2 cloves of garlic, 1 bunch of thyme, and fennel seeds. Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks. When ready to use, strain the vinegar and add the spiral lemon peel, 1 garlic clove and 3 sprigs of fresh thyme into the bottle next pour in the aged vinegar.
- Salad- In a large bowl toss, cherry tomatoes, cucumber chunks, onion slices, yellow pepper, black olives, chopped dates, parmesan and feta cheeses. Mix well.
- Add romaine lettuce slices to the bottom and sides of serving bowl and place salad into bowl.
- Vinaigrette- In a bottle pour your homemade oil and vinegar, sugar, sea salt and black pepper. Shake well and pour over salad.
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