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, .