Yield: 6 Servings
Measure | Ingredient |
---|---|
3 \N | Ripe tomatoes |
1 large | Head Boston lettuce; torn |
3 \N | Anchovies; sliced lengthwise |
4½ tablespoon | Red wine vinegar |
1½ teaspoon | Crushed fresh basil |
\N \N | Salt & pepper to taste |
¾ cup | Olive oil |
1. Cut each tomato into 8 pieces. Arrange lettuce, anchovy halves, & tomato slices attractively in individual bowls or plates.
2. Combine vinegar, basil, and salt & white pepper in small jar. Add the oil. Cover & shake well. Adjust seasonings to taste.
3. Pour dressing over salad. Serve immediately.
MARIOS
TURTLE CREEK VILLAGE, DALLAS
WINE: DOLCETTO, PIO CEASARE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .