Italian Vegetable Salad

Name: Italian Vegetable Salad
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: 4 anchovy fillets, finely chopped; ¼ pint olive oil; juice of 1 large lemon salt and freshly-ground black pepper; juice of 1 large lemon salt and freshly-ground black pepper; ¼ pound button mushrooms; 2 small green peppers; 2 hard-boiled eggs lettuce; 1 tablespoon finely-chopped parsley; 1 teaspoon capers; olive oil; 4 tomatoes; 1 small cucumber; salt and freshly-ground black pepper; salt and freshly-ground black pepper; wine vinegar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 tomatoes
olive oil
wine vinegar
salt and freshly-ground black pepper
1</

Europe
Italy
Pescatarian
Mediterranean
Gluten-free

Method

Quarter tomatoes and toss lightly in a small bowl with a little wine vinegar, olive oil, salt and pepper. Peel cucumber and slice thinly; place in a small bowl with a little wine vinegar, olive oil, salt and pepper. Remove the seeds and pith from green peppers; slice in thin strips and place in a small bowl with the same dressing as above. Wash and slice raw mushrooms into thin slices. Dress wi