Recipe - Insalata Verde Misto

1 Head Romaine lettuce;
washed & trimed
1 Head Bibb lettuce; washed &
trimed
1 Bag spinach; washed, remove
stems
1 Cucumber; cut or sliced up
One fourth cup Pignolia nuts or walnuts
1/3 cup Italianseasoned crouton
2 Tomatoes; quartered
One half cup Sliced mushrooms
One fourth cup Drained garbanzo beans
Dressing
8 Artichoke hearts
Grated cheese
Freshly ground pepper

DRESSING
2 Cloves garlic; minced
6 Anchovy filets
Three fourths cup Vegetable oil
One fourth cup Red wine vinegar
1 Lemon; juice only
One fourth teaspoon Salt
Freshly ground pepper to
taste
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Horseradish
1 tablespoon Worcestershire sauce
1 1/3 cup Grated Romano cheese

1. Shake as much moisture as possible off washed lettuce & spinach, then
tear by hand into bitesized 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 wellblended. 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.