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Salads
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Heart Of Romaine And Watercress With Basil Anchovy Sauce Categories: Salads
Yield: 4 servings
1 c Basil Anchovy Sauce
2 Heads Belgian endive
- washed and dried
2 Hearts of romaine
- split in half
2 bn Watercress
4 Cherry tomatoes; quartered,
- and seeds removed
On each individual salad plate pour an equal amount of the Basil Anchovy
Sauce. Spread it around evenly. Place 4 endive spears on the plate so that
they are facing in the same direction. Place one of the halved hearts of
romaine on top of the endive spears, so that their tips are showing. Place
the watercress at the stem end of the romaine. Place the tomato quarters on
the romaine.
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