Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Head endive |
| ½ \N | Head lettuce |
| 1 medium | Tomato |
| 8 \N | Black olives |
| 8 \N | Green olives with pimento |
| 1 can | (small) anchovies |
| 4 tablespoons | Good olive oil |
| 1 \N | Lemon; juice of |
| 1 dash | Salad herbs |
| ¼ teaspoon | Garlic salt |
| ¼ teaspoon | Onion salt |
| ¼ teaspoon | Celery salt |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black or white pepper |
DRESSING
Wash and tear greens. Cut tomatoes in cubes. Chop olives and anchovies. Mix dressing and pour over salad just before serving. Garnish salad with whole anchovies or olives. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .