| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
White wine vinegar |
| 1 |
sm |
Clove garlic,; peeled |
| 3 |
c |
Diced skinless, boneless cooked chicken; bite-sized pi |
| 2 |
oz |
Canned flat anchovy filets,; drained |
| 2 |
|
Scallions (green onions), trimmed,; thinly sliced |
| 1 |
|
Red bell pepper washed, seeded and cut; into 1/2-inch |
| 6 |
|
Leaves romaine lettuce, washed, torn; into 3/4-inch pieces |
| 1 |
oz |
Chunk fresh Parmesan cheese |
| 1 1/2 |
c |
Store-bought or homemade garlic croutons; (see below) |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
in a blender puree the oils, vinegar, anchovies and garlic clove. Season to
taste with salt and pepper and transfer to a mixing bowl. Add the chicken,
scallions and peppers, and marinate for as long as possible before serving.
Right before serving, add the romaine lettuce, toss the ingredients
together and season to taste with salt and pepper.
Let each diner grate some Parmesan over their portion of salad and garnish
with croutons.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6725
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:12 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
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