Insalata verde misto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Romaine lettuce; washed & trimed | |
| 1 | Head Bibb lettuce; washed & trimed | |
| 1 | Bag spinach; washed, remove stems | |
| 1 | Cucumber; sliced | |
| ¼ | cup | Pignolia nuts or walnuts |
| ⅓ | cup | Italian-seasoned crouton |
| 2 | Tomatoes; quartered | |
| ½ | cup | Sliced mushrooms |
| ¼ | cup | Drained garbanzo beans |
| Dressing | ||
| 8 | Artichoke hearts | |
| Grated cheese | ||
| Freshly ground pepper | ||
| 2 | Cloves garlic; minced | |
| 6 | Anchovy filets | |
| ¾ | cup | Vegetable oil |
| ¼ | cup | Red wine vinegar |
| 1 | Lemon; juice only | |
| ¼ | teaspoon | Salt |
| Freshly ground pepper to taste | ||
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Horseradish |
| 1 | tablespoon | Worcestershire sauce |
| 1⅓ | cup | Grated 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, .