Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Head of lettuce |
1 \N | Head curly endive |
2 \N | Tomatoes |
16 \N | Pitted ripe olives |
2 \N | Green onions; sliced |
⅔ cup | Olive oil |
⅓ cup | Red wine vinegar |
\N \N | Salt |
\N \N | Pepper |
\N \N | Oregano |
6 \N | Pieces feta; or jack cheese |
\N \N | ;cut 1 inch square |
6 \N | Anchovie fillets |
Top these individual mixed green salads with a square of feta or jack cheese, crossed by an anchovy fillet.
Chop greens and tomatoes. Toss together wth the olives and onions.
Pour over the oil and vinegar and season to taste with salt, pepper, and oregano. Arrange on salad plates, and top each salad with a square of cheese and an anchovie fillet.
Source: "A Sunset Book": Cooking with a Foreign Accent circa '58 MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 10-04-94