Ingredients

How to make it

  • 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.
  • Break up the yellow Iceberg lettuce hearts into chunks. Slice only the yellow-white tender celery hearts with leaves.
  • Just prior to serving, toss salad vegetables with the dressing. Garnish with cheese, olives, capers, peperoncini and anchovy fillets.
  • 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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  • pleclare 16 years ago
    Looks really good. Must try
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