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! "
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
15mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • 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.
  • Serve.

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Reviews

  1. 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.
     
  2. 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!
     
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