Greek Style Lamb And Olive Salad
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Crushed dried mint leaves||2 Teaspoon|
|Crushed oregano||1⁄4 Teaspoon|
|Crushed thyme||1⁄4 Teaspoon|
|Anise seed||1⁄4 Teaspoon|
|Roast lamb slice||1 1⁄2 Pound, trimmed of fat and cut in strips|
|Cucumber||1 Large, pared and sliced|
|Tomatoes||4 Medium, sliced and quartered|
|Pitted ripe olives||1 Cup (16 tbs), pitted|
1. For dressing, mix oil, vinegar, honey, salt, dry mustard, mint, oregano, thyme, and anise.
2. Pour the dressing over cooked lamb in a bowl, cover, and marinate in refrigerator at least 1 hour, or until thoroughly chilled.
3. To serve, arrange curly endive in a large salad bowl. Toss cucumber, tomatoes, and olives with some of the dressing and turn into salad bowl. Spoon meat over vegetables and pour more dressing over all.