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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I loved this salad whenever my friend's mom made it. She had eaten it in a restaurant, loved it, and asked for the recipe. They gladly gave it to her but she was surprised to see a hefty charge on her next account statement! I was promised and received the recipe for my wedding in 1971 and here it is! Ingredients:
6 cups lettuce, torn |
6 artichoke hearts, canned or fresh |
1/2 cup ripe olives, slices |
2 ounces anchovies |
1 medium tomato, sliced into wedges |
1 1/2 cups mayonnaise |
1/4 cup chives, chopped |
2 tablespoons vinegar |
2 tablespoons parsley |
1 tablespoon tarragon leaf, crushed |
4 anchovy fillets, chopped |
1 green onion, including tops |
Directions:
1. In large bowl, mix lettuce, artichoke hearts (cut up), sliced olives, tomato wedges and anchovies.
2. Using a blender or hand held whisk, mix dressing ingredients.
3. Toss lettuce mixture with dressing. Can add broken garlic melba toast rounds before serving.
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