Recipe - Insalata Verde

3 Ripe tomatoes
1 lg Head Boston lettuce;
torn
3 Anchovies; cut or sliced up lengthwise
4 One half tablespoon Red wine vinegar
1 One half teaspoon Crushed fresh basil
Salt & pepper to taste
Three fourths cup Olive oil

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.