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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.

1 Kitchen's say:
  (5 3/4 Stars!)
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