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Salad Bar: KRITHARAKI (Greek Rice Noodle)

5 from 8 votes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 186 kcal

Ingredients
 

Ingredients pasta:

  • 500 g Kritharaki (rice noodle)
  • 3 Ltr. Salted water

Ingredients salad:

  • 40 g Fresh rocket
  • 200 g Diced Feta (Salakis)
  • 50 g Tomatoes, dried and pickled in oil
  • 2 tbsp Extra virgin olive oil
  • 5 tbsp Bianco balsamic vinegar
  • 5 Sachets Italian salad herbs (e.g. Knorr) or
  • 2 tbsp Herbal mixture in-house production
  • 3 tbsp Water

Instructions
 

INFO:

  • KRITHARAKI are Greek rice noodles. They are made from 100% durum wheat semolina. They look like grains of rice, but they are noodles. They are also cooked like pasta ... so add plenty of boiling salted water and cook as desired. For this salad very slightly firm to the bite.

PREPARATION:

  • Bring salted water to a boil. Pour rice noodles; Bring to the boil and then turn back to level 5 (of 9). Cook for 12 minutes, stirring several times. Pour the finished rice noodles into a large sieve, rinse with hot water and let dry well. "Do not" rinse off with cold water, the noodles should be able to absorb the salad dressing. Stir several times during the cooling phase.
  • Put the lukewarm rice noodles in a large bowl. Cut the tomatoes into very fine strips. If the tomatoes are very large, cut them in half. Add to the still lukewarm rice noodles and mix. Tomatoes were my own production: Vegetables: CHERRY - TOMATOES
  • Cut the feta cheese into small cubes (or buy diced ones). Put aside. Remove the stalks from the arugula leaf. Wash the leaves and spin dry. Cut into fine strips with scissors. Set aside until just before serving.
  • Add olive oil, balsamic vinegar, Italian salt herbs and water to the rice noodles, mix well ... season to taste. You can increase the herbal mixture according to your own taste.
  • If the salad has the desired taste, just fold in the feta cubes carefully (otherwise they will crumble too much). Let the salad cool for 1 hour.

FINISH:

  • If the salad is to be served, fold in the rocket strips beforehand. They should still be nice and crisp. This salad goes very well with grilled meat or fish. It is light and tastes very refreshing. Definitely worth a try ... if you like the ingredients. Always well received by my guests.

NOTE:

  • I cut the rocket leaves with scissors because that way they won't be squashed and won't lose any juice. I also do it with fresh herbs. Everything stays nice and loose and doesn't stick together. I use my own Italian herb mixture for the seasoning. Recipe in my KB: Miscellaneous: SALAD - HERBS - MIX

Nutrition

Serving: 100gCalories: 186kcalCarbohydrates: 0.3gProtein: 0.2gFat: 20g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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