It’s unlikely you’re in the mood for a crisp Greek salad today with the Storm of the Century bearing down on us in southern New England. It’s really a day for hot lemony chicken soup. Brrrr.
But Kevin Convey, a longtime customer of Christo’s — the Brockton landmark that closed its doors on New Year’s Eve — made good this morning on his offer to share the restaurant’s Greek salad dressing recipe.
Christo’s Famous Greek Salad
(See the comments section under his fellow Brocktonian Dave Wedge‘s guest post on Dec. 27.) So we take these things as they become available. You know, 24/7 news cycle and all that.
This dressing is delicious and, I guarantee you, it will evoke memories of warmer weather and dinners eaten al fresco or, for Christo’s customers, Friday nights of old in the Gold Room.
CHRISTO’S GREEK SALAD DRESSING
2 garlic cloves
1 t. salt
4 T. lemon juice
4 T. red wine vinegar
1 t. Dijon mustard
1 T. dried oregano
1 t. dried thyme
1 t. dried basil
1 c. olive oil, preferably Greek
Mash cloves into a paste in mortar with salt.
Combine paste in medium bowl with juice, vinegar, mustard pepper and spices. Slowly whisk oil into mixture.
Let stand a few hours before using, then refrigerate. Keeps for months.
Tags: #christos, #davewedge, #greeksalad, #greeksaladking, #kevinconvey, #LauraRaposa, #saladdressing, #TheFoodsmith