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, .