| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Salad | 6 | Servings | |
INGREDIENTS
| 3 | Ripe tomatoes | |
| 1 | lg | Head Boston lettuce; torn |
| 3 | Anchovies; sliced lengthwise | |
| 4 1/2 | tb | Red wine vinegar |
| 1 1/2 | ts | Crushed fresh basil |
| Salt & pepper to taste | ||
| 3/4 | c | Olive oil |
INSTRUCTIONS
1. Cut each tomato into 8 pieces. Arrange lettuce, anchovy halves, & tomato slices attractively in individual bowls or plates. 2. Combine vinegar, basil, and salt & white pepper in small jar. Add the oil. Cover & shake well. Adjust seasonings to taste. 3. Pour dressing over salad. Serve immediately. MARIOS TURTLE CREEK VILLAGE, DALLAS WINE: DOLCETTO, PIO CEASARE From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”