astray recipes: Insalata verde misto

Categories: Salad
Yield: 4 Servings

Measure	Ingredient
1	Head Romaine lettuce; washed & trimed
1	Head Bibb lettuce; washed & trimed
1	Bag spinach; washed, remove stems
1	Cucumber; sliced
¼ cup	Pignolia nuts or walnuts
⅓ cup	Italian-seasoned crouton
2	Tomatoes; quartered
½ cup	Sliced mushrooms
¼ cup	Drained garbanzo beans
	Dressing
8	Artichoke hearts
	Grated cheese
	Freshly ground pepper
2	Cloves garlic; minced
6	Anchovy filets
¾ cup	Vegetable oil
¼ cup	Red wine vinegar
1	Lemon; juice only
¼ teaspoon	Salt
	Freshly ground pepper to taste
1 teaspoon	Oregano
1 teaspoon	Basil
1 teaspoon	Horseradish
1 tablespoon	Worcestershire sauce
1⅓ cup	Grated Romano cheese

DRESSING

1. Shake as much moisture as possible off washed lettuce & spinach, then tear by hand into bite-sized pieces. Place in large salad bowl.

2. Add cucumber, pignolia nuts, croutons, tomatoes, mushrooms, & garbanzo beans.

3. Add DRESSING & toss well.

4. Dish onto chilled salad plates. Garnish each plate with 2 artichoke hearts. Dust with sprinklihng of grated cheese & freshly ground pepper.

DRESSING:

1. In wooden bowl, mash minced garlic, using 2 forks in overlapping fashion.

2. Add anchovy filets, mashing similarly.

3. Add oil, vinegar & lemon juice, stirring until well-blended. 4. Add salt, pepper, oregano, basil, horseradish & Worcestershire sauce.

5. Stir well while slowly adding half the cheese. Mix thoroughly & continue stirring while gradually adding remaining cheese.

DON LUIGIS

BEULAH RD, PITTSBURGH WINE:

BORGOGNO BAROLO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

insalata verde misto