Vanita's Insalata Verde

Total Time
15mins
Prep 15 mins
Cook 0 mins

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).

Ingredients Nutrition

Directions

  1. Tear Romaine and leaf lettuce into bite size pieces and place in a large salad bowl.
  2. Cover with remainder of vegetables.
  3. Refrigerate until serving time.
  4. Whisk together olive oil, tarragon vinegar, anchovie paste, parsley, basil and salt in a small bowl.
  5. When ready to serve, drizzle dressing over salad ingredients.
  6. Toss to coat.
  7. Serve.
Most Helpful

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.

iris5555 July 01, 2006

The only change I made was use onion in place of scallions! This is a great side salad. To make a complete meal just add some grilled chicken, fish or beef!

Rita~ April 30, 2006