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Archived from the original on September 25, 2024
Think of it as the backbone of the Mediterranean cuisine - a lemon olive oil dressing that doubles as a marinade , a finishing drizzle, a Greek dressing for salads, and the go-to Greek sauce for fish such as this oven baked swordfish which is is ready in less than 30 minutes or this easy Greek sea bream recipe (Tsipoura)
Style Number: AP1E212614
We tried experimenting with the amount of dressing to salad ingredients and we suggest using the following ratio as a starting point: 12 to 18 ounces of chopped Romaine (about 8 to 12 cups or 2 to 3 hearts of Romaine) 3/4 cup dressing 1 cup croutons 1/4 cup grated Parmesan cheese If you like a lightly dressed salad, start with a little less dressing, or if you like yours nice and creamy add more
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