Insalata verde misto

Yield: 4 Servings

Measure 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

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, .

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