Recipe by Acerast
This salad is so refreshing and colorful! I found it in a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York State) back in the early 1970s. The original recipe called for 2 oz. of anchovies, but since my family doesn't like their texture, I substituted anchovie paste so I didn't lose their great flavor! (Putting this in the Mid Atlantic region due to the wonderful Italian influence on the cooking of that part of the USA).
Top Review by iris5555
I had to try this when I read that it was from a cookbook from Madison County. I grew up very nearby! Great salad! The dressing is really good and I'll be using that again soon. Thanks for sharing, acerast.
- 1 head romaine lettuce
- 1 bunch lettuce leaf
- 2 medium tomatoes, sliced in thin wedges
- 2 stalks celery, sliced
- 1 bell pepper, sliced
- 10 radishes, sliced
- 4 green onions, sliced
- 3 tablespoons olive oil
- 2 tablespoons tarragon vinegar
- 2 teaspoons anchovy paste
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- 1⁄2 teaspoon basil, dried
- 1⁄2 teaspoon salt
Directions See How It's Made
- Tear Romaine and leaf lettuce into bite size pieces and place in a large salad bowl.
- Cover with remainder of vegetables.
- Refrigerate until serving time.
- Whisk together olive oil, tarragon vinegar, anchovie paste, parsley, basil and salt in a small bowl.
- When ready to serve, drizzle dressing over salad ingredients.
- Toss to coat.