Side Pannel
Insalata Verde Misto
Ingredients List
- 1 Head Romaine lettuce;
- -washed & trimed
- 1 Head Bibb lettuce; washed &
- -trimed
- 1 Bag spinach; washed, remove
- -stems
- 1 Cucumber; sliced
- 1/4 c Pignolia nuts or walnuts
- 1/3 c Italian-seasoned crouton
- 2 Tomatoes; quartered
- 1/2 c Sliced mushrooms
- 1/4 c Drained garbanzo beans
- Dressing
- 8 Artichoke hearts
- Grated cheese
- Freshly ground pepper
Directions
DRESSING
2 Cloves garlic; minced
6 Anchovy filets
3/4 c Vegetable oil
1/4 c Red wine vinegar
1 Lemon; juice only
1/4 ts Salt
Freshly ground pepper to
-taste
1 ts Oregano
1 ts Basil
1 ts Horseradish
1 tb Worcestershire sauce
1 1/3 c Grated Romano cheese
1. Shake as much moisture as possible off washed lettuce & spinach, then
tear by hand into bite-sized 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 well-blended. 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
2 Cloves garlic; minced
6 Anchovy filets
3/4 c Vegetable oil
1/4 c Red wine vinegar
1 Lemon; juice only
1/4 ts Salt
Freshly ground pepper to
-taste
1 ts Oregano
1 ts Basil
1 ts Horseradish
1 tb Worcestershire sauce
1 1/3 c Grated Romano cheese
1. Shake as much moisture as possible off washed lettuce & spinach, then
tear by hand into bite-sized 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 well-blended. 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
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