Chestnut Salad (Kastano Salata)
Yield: 1 Batch
Categories: Greek, Nuts, Salads
1 lb Chestnuts; roasted or boiled 1 tb Onion; finely chopped 1 tb Fresh parsley or coriander -- chopped 1 ts Fresh sage; chopped 1 ts Salt 1/2 ts Freshly ground black pepper 1 c Yogurt or soft cheese Lettuce leaves Lemon wedges 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. Posted by Cathy Harned.