Mixed Green Salad with Lemon, Olives and Anchovies
Recipe courtesy Rachael Ray
Ingredients
2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives
Directions
Toss greens with lemon juice, salt and pepper. Coat greens with oil and
toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle
with chopped chives to garnish.
