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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A Great Italian Salad made with lettuce and celery hearts a zinger of a vinaigrette with garnishes. Ingredients:
2 each anchovy fillets; mashed |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1/4 teaspoon fine ground white pepper |
1/2 cup extra virgin olive oil |
1-1/2 iceberg lettuce hearts; torn into bite-size pieces |
1 cup tender celery hearts; chopped coarsely |
2 teaspoons capers; rinsed and drained |
2 each greek black whole olives |
2 each syrian cracked whole green olives |
2 peperoncini peppers |
4 tablespoons romano cheese; freshly grated |
2 anchovy fillets |
Directions:
1. Mash the anchovies, add the lemon juice, salt and pepper and stir to mix. Beat in the olive oil to form the vinaigrette. Shake well before each use. Keeps well in refrigerator.
2. Break up the yellow Iceberg lettuce hearts into chunks. Slice only the yellow-white tender celery hearts with leaves.
3. Just prior to serving, toss salad vegetables with the dressing. Garnish with cheese, olives, capers, peperoncini and anchovy fillets.
4. Note: A salad similar this was originally served to me in the 1950s, at a restaurant in downtown Houston, Texas, called Christie's. I have been eating and enjoying it for over 50 years.
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