Greek-Style Salad Dressing:
1/2 cup olive or salad oil
1 cup red wine vinegar
3 to 4 tablespoons honey
1 1/2 teaspoons salt
1/4 teaspoon dry mustard
2 teaspoons crushed dried mint leaves
1/4 teaspoon crushed oregano
1/4 teaspoon crushed thyme
1/4 teaspoon anise seed
Salad:
1 1/2 pounds roast lamb, trimmed of fat and cut in strips
Curly endive
1 large cucumber, pared and sliced
4 medium tomatoes, sliced and quartered
1 cup pitted ripe olives
1. For dressing, mix oil, vinegar, honey, salt, dry mustard, mint, oregano, thyme, and anise.
2. Pour the dressing over cooked lamb in a bowl, cover, and marinate in refrigerator at least 1 hour, or until thoroughly chilled.
3. To serve, arrange curly endive in a large salad bowl. Toss cucumber, tomatoes, and olives with some of the dressing and turn into salad bowl. Spoon meat over vegetables and pour more dressing over all.
6 SERVINGS