| 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.
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