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Recipe: Greek Caesar Salad from Kapnos Taverna

Mike Isabella gives the traditional Italian salad a refreshing, lemony twist.
Two kinds of Greek cheese and plenty of lemon punch up this Caesar. Photograph by Jeff Elkins.

Kapnos Taverna chefs Mike Isabella and George Pagonis put a Greek spin on the traditional, tangy Italian salad, trading out parmesan for mizithra, a fresh, salty cheese that can be found at Mediterranean specialty markets and at Cheesetique.

Serves 6

1 head romaine lettuce, cleaned and chopped

1 cup cherry tomatoes, halved

½ cup thinly sliced breakfast radish

3 tablespoons shaved mizithra cheese

¼ cup croutons

½ cup Greek caesar dressing (see recipe below)

Salt and pepper, to taste

In a large bowl, toss all the ingredients together with the dressing. Season to taste.

Greek Caesar Salad Dressing

1 cup feta cheese

1 tablespoon minced garlic

½ cup lemon juice

1 tablespoon Worcestershire sauce

¼ cup olive oil

1 teaspoon black pepper

½ teaspoon salt

Blend the feta, garlic, lemon juice, Worcestershire sauce, black pepper, and salt. Slowly drizzle in the olive oil, continuing to blend, until the dressing has emulsified. Season to taste.

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