Recipe - Ratatouille Second Time Around (Mf)

Half of protean ratatouille
recipe
Lemon zest and juice; to
taste
Salt and crushed red pepper
Washed lettuce leaves; torn
into bitesized pieces
1 cn Tuna fish or strips of
smoked chicken breast
Slivered pitted cured black
olives
Basil chiffonade

Bring the ratatouille out of the fridge to bring back to room temperature.
Perk up and change the flavor with lemon zest and lemon juice, salt and
pepper. On each dinner plate make a wreath of washed, torn lettuce leaves
Make an inner wreath of ratatouille, leaving some room in center of plate
for tuna or chicken. Garnish with black olives and basil chiffonade.

Yield: 4 servings

All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6648

Posted to MCRecipe Digest V1 #793 by 4paws@netrax.net (ShermeyerGail) on
Sep 19, 1997