Insalata verde misto

4 Servings

Ingredients

QuantityIngredient
1Head Romaine lettuce; washed & trimed
1Head Bibb lettuce; washed & trimed
1Bag spinach; washed, remove stems
1Cucumber; sliced
¼cupPignolia nuts or walnuts
cupItalian-seasoned crouton
2Tomatoes; quartered
½cupSliced mushrooms
¼cupDrained garbanzo beans
Dressing
8Artichoke hearts
Grated cheese
Freshly ground pepper
2Cloves garlic; minced
6Anchovy filets
¾cupVegetable oil
¼cupRed wine vinegar
1Lemon; juice only
¼teaspoonSalt
Freshly ground pepper to taste
1teaspoonOregano
1teaspoonBasil
1teaspoonHorseradish
1tablespoonWorcestershire sauce
1⅓cupGrated Romano cheese

Directions

DRESSING

1. Shake as much moisture as possible off washed lettuce & spinach, then tear by hand into bite-sized pieces. Place in large salad bowl.

2. Add cucumber, pignolia nuts, croutons, tomatoes, mushrooms, & garbanzo beans.

3. Add DRESSING & toss well.

4. Dish onto chilled salad plates. Garnish each plate with 2 artichoke hearts. Dust with sprinklihng of grated cheese & freshly ground pepper.

DRESSING:

1. In wooden bowl, mash minced garlic, using 2 forks in overlapping fashion.

2. Add anchovy filets, mashing similarly.

3. Add oil, vinegar & lemon juice, stirring until well-blended. 4. Add salt, pepper, oregano, basil, horseradish & Worcestershire sauce.

5. Stir well while slowly adding half the cheese. Mix thoroughly & continue stirring while gradually adding remaining cheese.

DON LUIGIS

BEULAH RD, PITTSBURGH WINE:

BORGOGNO BAROLO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .