Louis Pappas Famous Greek Salad - cooking recipe

Ingredients

6 boiling potatoes
2 medium size onions or 4 green onions
1/4 c. finely chopped parsley
1/2 c. thinly sliced green onion
1/2 c. salad dressing
salt
1 large head lettuce
3 c. potato salad
12 roka leaves (Greek vegetable) or 12 sprigs watercress
2 tomatoes, cut into 6 wedges each
1 peeled cucumber, cut lengthwise into 8 fingers
1 avocado pear, peeled and cut into wedges
4 portions Feta (Greek cheese)
1 green bell pepper, cut into 8 rings
4 slices canned, cooked beets
4 peeled and cooked shrimp
4 anchovy filets
12 black olives (Greek-style preferred)
12 medium hot Salonika peppers (bought in bottles)
4 fancy cut radishes
4 whole green onions
1/2 c. distilled white vinegar
1/4 c. each: olive and salad oil, blended
oregano

Preparation

Line a large platter with the outside lettuce leaves and place 3 cups of the potato salad in a mound in the center of the platter.
Cover with remaining lettuce which has been shredded. Arrange the roka or watercress on top of this.
Place the tomato wedges around the outer edges of salad with a few on the top and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
Place the avocado slices around the outside. Slices of Feta cheese should be arranged on the top of the salad with the green pepper slices over all.
On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp.
The olives, peppers and green onions can be arranged as desired.
The entire salad is then sprinkle with the vinegar (more may be used) and then with the blended oil. Sprinkle the oregano over all and serve at once.
Garlic toasted Greek bread is served with this salad and Louis Pappas called this a \"salad for 4 persons.\"