Talia's (Jerry) Greek Salad

Talia’s Greek Salad
Ingredients:
Large Finocchio (fennel) bulb with reserved fronds, thin sliced to crescents
large red onion thin sliced to crescents
10 oz jar pitted Castelvetrano olives whole
10 oz jar pitted Greek Kalamata olives whole
2- 14 oz cans baby artichoke hearts
2-  6 oz tubs crumbled feta cheese
1 ½ lounds 80-90 count salad shrimp
4 oz large capers
2 large carrots , peeled, sliced into discs and steamed semi soft
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 large English cucumber, peeled and sliced 1/4 inch slices
2 cups cherry tomatoes ( I used a rainbow menage)

½ cup snipped fennel fronds 

Mix all together in large bowl

serve with dressing below and Braided Challah bread with sesame seeds

My signature Isoelectric dressing
( originated from winemaker Martin Ray via his enologist Dr Edward Wawkiewicz, who swore me to non disclosure until after his death which was 2011) ingredients may be doubled or tripled

12 oz (can) Carnation Evaporated Milk ( NOT sweetened condensed)
12 OZ KRAFT Mayonnaise ( MUST be KRAFT as it alone has proper PH)
1/4 cup fresh squeezed lemon juice
fresh ground pepper (I used Pohnpei peppercorns  from Micronesia)
With mixer on high, mix together milk and Mayo

grind pepper over top to cover surface densely

Mix in well

second pepper grind over top

Mix again

third pepper grind over top

Mix again

With mixer on, drizzle in lemon juice until dressing congeals to creamy consistency
Place in fridge overnight


This dressing is versatile .  It becomes creamy and can be served hot or cold.  It can be infused with herbs (like tarragon, thyme, dill, or cilantro) and can be finished off with Paprika.  It is superb over asparagus , fish or crab and even summer melon. 

-Jerry Wendt July 2019

Recipe is called "Talia's Dressing" as Talia was part of the story I wrote and dedicated to Doris Stanek reading it  July 28th 2019.Talia made the salad in he story and so as she is my dramatic creation ,the salad was actually my real assemblage.