Heart of Romaine & Watercress with Basil Anchovy Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
anchovy paste
basil |
*
|
| 2 | Heads |
belgian endive
washed and dried |
*
|
| 2 | Hearts |
romaine lettuce
split in half |
*
|
| 2 | bunch |
watercress
|
*
|
| 4 | each |
cherry tomatoes
quartered, and seeds removed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
anchovy paste
basil |
*
|
| 2 | Heads |
belgian endive
washed and dried |
*
|
| 2 | Hearts |
romaine lettuce
split in half |
*
|
| 2 | bunch |
watercress
|
*
|
| 4 | each |
cherry tomatoes
quartered, and seeds removed |
|
Directions
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.
