Insalata verde
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ripe tomatoes | |
| 1 | large | Head Boston lettuce; torn |
| 3 | Anchovies; sliced lengthwise | |
| 4½ | tablespoon | Red wine vinegar |
| 1½ | teaspoon | Crushed fresh basil |
| Salt & pepper to taste | ||
| ¾ | cup | Olive oil |
Directions
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, .