Vanita's Insalata Verde

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! 

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• Salad ingredients

• 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

• Dressing ingredients

• 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

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.