There was a restaurant in Covington, KY called Walt's Hitching Post ...hard to describe; sort of an upscale Rib and Chops house straight out of 1965. It has been closed for a few years now, but back when I lived in the area we'd go several times a month. The ribs were great, and your meal included a basket of toasted, buttered rye bread Texas toast.
They also had a salad appetizer they called a "Monk Salad" that consisted of thick slices of beefsteak tomato, green pepper rings and raw, white onion rings, stacked in that order, all topped with a tangy garlic-tomato dressing and bleu cheese crumbles. It was great, but I've never seen anything like it elsewhere.
I wanted to find out if it was a common dish in other parts of the country. If Google is any indication, I don't think it is; and in fact, it's origin might be Middle Eastern. I have seen a few references to a Monk Salad (Saltet El Raheb or Batenjan el Raheb) consisting of tomatoes, peppers and eggplant. This variation is more chopped like many Middle Eastern salads, but they could be related.
Anyone else heard of a Monk Salad, and if so, what is it like?
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