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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This salad is so refreshing and colorful! I found it in a booklet called An Adventure in International Cooking that my Mom helped compile for 4-H in Madison County (New York State) back in the early 1970s. The original recipe called for 2 oz. of anchovies, but since my family doesn't like their texture, I substituted anchovie paste so I didn't lose their great flavor! (Putting this in the Mid Atlantic region due to the wonderful Italian influence on the cooking of that part of the USA). Ingredients:
1 head romaine lettuce |
1 bunch lettuce leaf |
2 medium tomatoes, sliced in thin wedges |
2 stalks celery, sliced |
1 bell pepper, sliced |
10 radishes, sliced |
4 green onions, sliced |
3 tablespoons olive oil |
2 tablespoons tarragon vinegar |
2 teaspoons anchovy paste |
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley) |
1/2 teaspoon basil, dried |
1/2 teaspoon salt |
Directions:
1. Tear Romaine and leaf lettuce into bite size pieces and place in a large salad bowl.
2. Cover with remainder of vegetables.
3. Refrigerate until serving time.
4. Whisk together olive oil, tarragon vinegar, anchovie paste, parsley, basil and salt in a small bowl.
5. When ready to serve, drizzle dressing over salad ingredients.
6. Toss to coat.
7. Serve.
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