Anago's Summer Salads
Anago's Summer Salads
Serves 4
1/2 head of chopped iceberg lettuce
1/2 pound cooked & sliced fingerling potatoes
1/2 pound green beans, blanched and sliced in half
1 cup Sweet cherry tomatoes
2 hot cherry peppers, seeded and chopped
1/2 cup sliced red onion
1/2 cup peeled and cubed cucumbers
1/4 chopped black olives
2 tablespoons capers, rinsed and chopped

2 tablespoons Dijon mustard
2 ounces Balsamic vinegar
6 ounces olive oil
1 large clove finely chopped garlic
1 tablespoon chopped parsley and thyme combined salt & pepper to taste


Recipe by Bob Calderone

Mix all the ingredients together in a large bowl. Whisk the vinaigrette ingredientstogether. Toss over the salad and serve immediately.

  Copyright © 2001 Global Chefs, Inc.