The French term "a la grecque" ("in the Greek style") refers to this salad's marinade of lemon juice, olive oil, and oregano, which is used to flavor the raw vegetables.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallots, olive oil, and dried oregano in a small saucepan, and place over medium-low heat. Let cook until shallots are translucent and very soft, about 20 minutes. if oil starts to sputter or brown, reduce heat.

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  • Meanwhile, cut vegetables, and set each aside in its own, separate bowl: Cut cauliflower and broccoli into bite-sized florets. Trim stems from mushrooms, and cut them in half. Slice each celery stalk and carrot into 3-inch-long, thin sticks. Slice larger radishes in half.

  • Season each bowl of vegetables with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add lemon juice to shallots and warm oil; stir to combine. Pour just less than 1/6 of the mixture over each bowl of prepared vegetables, keeping in mind that the mushrooms will absorb the dressing and require a little more than the other vegetables. Toss each bowl of vegetables; let stand for between 1 and 4 hours. Arrange vegetables on platter, and serve.

Cook's Notes

This salad is best prepared several hours in advance and served at room temperature; each vegetable marinates in warm dressing in its own bowl.

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