Covered Green Tops

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Another year is coming to it’s grand finale. Make sure you celebrate in style and with many loved ones.
Starter to the Festive Menu 2024 (Rcp# 55, starts the menu, but should be prepared last and just before the event).

Ingredients for ‘Covered Green Tops’

  • Crispy Torf Bread Crisps (see Preparations from Main Course [‘Grain Roast Ornamental’])
  • Salad Dressing ‘Sweet and Sour Salad Sauce’ (from [‘Fields of Green’ – Ingredients Special on Lamb’s Lettuce])
  • 5 large handfuls of mixed salad leaves, cleaned and coarsely chopped (e.g., oakleaf, romana, lamb’s lettuce, radicchio – about 250 grams of cleaned salad)
  • The red, juicy arils of one ripe medium pomegranate (fruit should look a little dried out and not be too light)
  • 150 g feta (plant-based or traditional from goat and sheep milk)
  • 12 – 14 green pitted olives from a jar, sliced

Preparations for ‘Covered Green Tops’

  1. Divide the cleaned and torn salad leaves into 4 – 5 bowls
    Please note: This menu makes 4 – 5 servings, if you have adjusted the ingredients for a larger number of guests, you will need to adjust the salad bowls for that number of guests as well.
  2. Pour the salad dressing over the leaves.
  3. Dice the feta cheese and place on top of the lettuce leaves.
  4. Add sliced olives and pomegranate arils
  5. Sprinkle the crisp bread chips on top and serve.

The Festive Menu 24 makes 4-5 servings.

Side Notes:

  1. This Festive Menu serves 4 – 5 people, as mentioned above. If you’re expecting more guests, you’ll need to adjust the ingredients proportionally. This includes the dishes that are listed as ingredients in the recipe (in this case, the ‘Sweet and Sour Salad Sauce’ plus the ‘Torf Brot’ recipe, needed for both the starter salad and the main course). This means, for example, that if you are expecting 9-10 guests, I would double all the ingredients. If you want to make this a special romantic dinner for two, you would only need half the ingredients. Of course, you can always make a few extra hearty slices of Torf Brot to use the extra dough from the bread recipe, and save the other half of the salad dressing for the next salad two days later (the salad dressing will keep in the refrigerator in a closed container, such as a clean jar, for about 4-5 days. Stir to use after standing).

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.