Richards Italian Salad
From oldgringo 16 years agoIngredients
- 2 each anchovy fillets; mashed shopping list
- 2 tablespoons lemon juice shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon fine ground white pepper shopping list
- 1/2 cup extra virgin olive oil shopping list
- 1-1/2 iceberg lettuce hearts; torn into bite-size pieces shopping list
- 1 cup tender celery hearts; chopped coarsely shopping list
- 2 teaspoons capers; rinsed and drained shopping list
- 2 each Greek black whole olives shopping list
- 2 each Syrian cracked whole green olives shopping list
- 2 peperoncini peppers shopping list
- 4 tablespoons Romano cheese; freshly grated shopping list
- 2 anchovy fillets shopping list
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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