Yield: 6 Servings
|1 medium||Head Iceberg lettuce|
|1 small||Head Manoa or Butter lettuce|
|½ cup||Sliced black olives|
|Salt & pepper to taste|
|2 tablespoons||Grated Parmesan cheese|
|1||Hard-cooked egg; chopped|
Thoroughly wash the lettuce & shake out excess water or drain on paper towels. Cut into thin strips. Peel the cucumber. Quarter it lengthwise, then cut into lengths of about 1-¼ in. Put the lettuce & cucumber in a roomy wooden salad bowl. Toss in the olives, salt, pepper, & dressing.
Garnish with Parmesan cheese & the chopped egg. This is one salad for which the lettuce should be cut, not torn. If you use a knife with a stainless steel blade, the lettuce won't discolor.
PEARL CITY TAVERN
KAMEHAMEHA HIGHWAY, OAHU
WINE: CRUSTACE ALSACE
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .