Romaine/garlic and basil

Yield: 4 Servings

Measure Ingredient
IRWIN SOLOMON (JJGF65A)
12 LEAVES ROMAINE LETTUCE
1 teaspoon BALSAMIC VINEGAR
½ SMALL HEAD RADICCHIO
1 teaspoon FRESH LEMON JUICE
1 CLOVE GARLIC IN SLIVERS
½ teaspoon DRIED BASIL
¼ cup VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE

: WHILE WATER IS BOILING FOR RICE,WASH THE ROMAINE LEAVES AND RADICCHIO,PAT DRY AND WRAP IN TOWELING AND PLACE IN REFRIGERATOR. WHEN THE SHRIMP ARE DONE COOKING AND STANDING,COMPLETE THE SALAD BY SLICIN THE GARLIC IN SLIVERS AND MASHING IT WITH A FORK IN A SALAD BOWL WITH THE OLIVE OIL.INCOROPERATE THE VINGAR AND LEMON JUICE. REMOVE THE LETTUCE LEAVES FROM THE REFRIGERATOR,BREAK THEM UP AND ADD THEM TO THE SALAD BOWL.TOP WITH THE BASIL AND SALT AND PEPPER.TOSS WELL.MAKES FOUR SERVINGS. ***GOES WITH SPICY SHRIMP WITH BROWN RICE***

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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