Salad Siciliano Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| 4 anchovy fillets | ||
| Lemon juice | 1 | |
| 6 tablespoons Burgundy | ||
| Oregano leaves | 3/4 Cup (16 tbs) | |
| Peppercorns | 1 To taste, crushed | |
| Garlic | 2 Clove (5gm), minced | |
| Pimiento | 1 , diced | |
| Tomatoes | 3 , diced | |
| 1 cup cooked green beans | ||
| 1 cup diced hearts of artichoke | ||
| Hearts of palm | 1 Cup (16 tbs), diced | |
| 1 head romaine lettuce, torn in pieces | ||
| 1 head iceberg lettuce, torn in chunks | ||
| 2 slices bread, toasted and cut in cubes | ||
| Gorgonzola cheese | 1/4 Pound, crumbled | |
Directions
Rub a large wooden salad bowl with the whole clove of garlic.
Add anchovy fillets.
Rub bowl again with the garlic and anchovies; mash together forming a paste.
Blend in, stirring vigorously, the lemon juice, Burgundy, olive oil, oregano, and pepper.
(If necessary, correct seasonings to taste.) Blend in minced garlic, diced pimiento, and tomatoes.
Add green beans, hearts of artichoke and palm, romaine, and iceberg lettuce.
Toss lightly.
Add croutons and cheese.
Again, toss lightly.
Add anchovy fillets.
Rub bowl again with the garlic and anchovies; mash together forming a paste.
Blend in, stirring vigorously, the lemon juice, Burgundy, olive oil, oregano, and pepper.
(If necessary, correct seasonings to taste.) Blend in minced garlic, diced pimiento, and tomatoes.
Add green beans, hearts of artichoke and palm, romaine, and iceberg lettuce.
Toss lightly.
Add croutons and cheese.
Again, toss lightly.
Chef
