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Tomato and Anchovy Appetizer
6
servings- Difficulty
Easy
Published 1966
Ingredients
6 3 - Boston lettuce leaves
1 can 2
Method
Wash and core the tomatoes. Slice them and arrange on lettuce leaves.
Drain the oil from the anchovies and combine it with lemon juice, orégano, capers and pepper to taste. Arrange the anchovy fillets on the sliced tomatoes and pour the oil mixture over all. Garnish with the olives and serve as a first course with buttered toast.
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