Insalata verde

Yield: 6 Servings

Measure 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

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, .

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