Italian Appetizer Salad Recipe
Ingredients
| Cauliflower | 1 Small | |
| 1 head each red lettuce, escarole, and curly endive | ||
| Red kidney beans | 1 Can (10oz) | |
| 2 or 3 green onions, chopped | ||
| 6 hard cooked eggs, sliced | ||
| Olive oil | 1 Cup (16 tbs) | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tomatoes | 2 , sliced | |
| Ripe olives | 1 Can (10oz), sliced | |
| 1 or 2 cans (2 oz. each) anchovies | ||
Directions
Break apart cauliflower flowerets, and parboil until just slightly tender; drain.
Combine in large salad bowl the greens, 3 kinds of beans, green onions, and 4 of the eggs.
Toss with dressing made with oil, vinegar, salt, and pepper.
Garnish top with tomato slices, remaining egg slices, olives, and anchovies.
Combine in large salad bowl the greens, 3 kinds of beans, green onions, and 4 of the eggs.
Toss with dressing made with oil, vinegar, salt, and pepper.
Garnish top with tomato slices, remaining egg slices, olives, and anchovies.
Chef
