| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Pittsburgh |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head Romaine lettuce; washed & trimed |
| 1 |
|
Head Bibb lettuce; washed & trimed |
| 1 |
|
Bag spinach; washed, remove stems |
| 1 |
|
Cucumber; sliced |
| 1/4 |
c |
Pignolia nuts or walnuts |
| 1/3 |
c |
Italian-seasoned crouton |
| 2 |
|
Tomatoes; quartered |
| 1/2 |
c |
Sliced mushrooms |
| 1/4 |
c |
Drained garbanzo beans |
|
|
Dressing |
| 8 |
|
Artichoke hearts |
|
|
Grated cheese |
|
|
Freshly ground pepper |
| 2 |
|
Cloves garlic; minced |
| 6 |
|
Anchovy filets |
| 3/4 |
c |
Vegetable oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
|
Lemon; juice only |
| 1/4 |
ts |
Salt |
|
|
Freshly ground pepper to taste |
| 1 |
ts |
Oregano |
| 1 |
ts |
Basil |
| 1 |
ts |
Horseradish |
| 1 |
tb |
Worcestershire sauce |
| 1 1/3 |
c |
Grated Romano cheese |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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