Chestnut Salad (Kastano Salata)

Course : Greek
Serves: 1
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Ingredients:

1 pound chestnuts -- roasted or boiled
1 tablespoon onion -- finely chopped
1 tablespoon fresh parsley or coriander -- - chopped
1 teaspoon fresh sage -- chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup yogurt or soft cheese
1 medium lettuce leaves
1 medium lemon wedges
 

Preparation / Directions:

Pound or slice the chestnuts. Mix together with the rest of the ingredients and serve with fresh lettuce leaves and lemon wedges. From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala Publications, Inc., 1984. Pg. 107. ISBN 0-394-74197-8.


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