So, so, I was getting really exciting for Greek pic-nic and kite-flying day – Clean Monday or Kathari Deutera as we call it over here. Yet, for another year the weather has turned a little cloudy, a little too windy and a little wet. Honest, I am no weather winger, I haven’t complained since I left London, it is steadily sunny and warm and soooo bright. But not this weekend – it’s going to be pouring down and anyone going to fly a kite is certain to re-enact Benjamin Franklin’s experiment. So food, console one self with food. A light salad with taramasalata dressing
You possible remember that Clean Monday is synonymous to a sea-food feast. A lot of octopus, boiled or grilled, served with olive oil and vinegar, a lot of calamari, our favourite is fried; pulses and pickles are on the spotlight too. Given the miserable weather, I think the menu of the day will incorporate a heart-warming bean soup – fasolada – along with some delinquent sides of shrimps and calamari and of course taramasalata. After experimenting with 3 different types of taramasalata, I played around with cod roe a bit more and what came out was a lovely dressing for salad. Crunchy spinach, peppery rocket leaves, succulent cherry tomatoes all topped off with a rich cod roe dressing.
Ingredients (serves 4)
- 400 gr spinach
- 150 gr rocket
- 15-20 cherry tomatoes
For the dressing
- 1 tsp cod roe
- half an onion
- 100 ml olive oil
- pepper to taste
- 1 lemon for its juice, to taste
What to do:
- Use a food processor to mix the cod roe and onion, for approximately a minute.
- Start adding the olive oil, bit by bit until you get a smooth and runny mixture.
- Add some fresh pepper and then the lemon juice, slowly and taste your dip to adjust it to your preferences.
- In a large box mix the spinach and rocket leaves and pour over the cod roe dressing.
- Toss and you are ready to serve
With love from Athensby