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Boiled salads are very popular in Crete. This particular version is a favourite in the villages of the Rethymnon area. Although traditional in character, it has all the finesse of a sophisticated dish.
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Boil the vegetables in the following order, in a large pan of well-salted water. |
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First the potatoes; 10 minutes later add the courgettes; very soon after them put in the leaves of blite and nightshade; last come the tomatoes. Leave to boil well.
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Remove and serve on a platter: the greens in the middle with the tomatoes on top and the potatoes and courgettes all around.
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Each diner fills his/her plate with the vegetables, pierces the tomato on top with the fork and then dresses with oil and vinegar. |
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The harmonious flavours of the sweet blite, the acerbic nightshade, the bland potatoes and courgettes compose a magnificent dish that can be eaten on its own with plenty of olives or as an accompaniment to fried fish or meatballs.
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Very summery, very Cretan, very tasty.
Choose the wine according to the other dishes in your meal. But if you insist, we suggest a light white with refreshing acidity: Zitsa, Santorini.
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