Anchovy Antipasto Salad
|Anchovy fillets||4 Ounce (Drained)|
|Diced pickled beets||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Chopped onion||1 Tablespoon|
|Drained capers||1 Tablespoon|
|Olive oil/Salad oil||2 Tablespoon|
|Wine vinegar||4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Crisp chicory leaves||1|
|Hard cooked egg wedges||3|
|Drained capers||1 Cup (16 tbs)|
In bowl, combine anchovies, diced beets, green pepper, onion, 1 tablespoon capers.
In jar with tight-fitting lid, combine oil, vinegar, sugar, oregano, pepper; shake vigorously.
Pour over anchovy mixture, and toss.
Refrigerate, covered, at least 2 hours.
To serve: Spoon on chicory on serving plate.
Garnish with egg, beets, capers.
Pass chunks of Italian bread.
Makes 4 servings.