>From the Food Network website...


Roman Summer Salad

Recipe courtesy Giada De Laurentiis 
Show: Everyday Italian
Episode: Dressing Up BBQ 

Difficulty: Easy 
Prep Time: 20 minutes 
Cook Time: 30 minutes 
Yield: 4 servings 

1 cup balsamic vinegar 
1 cup pitted green and black olives, halved 
1/4 cup chopped fresh parsley leaves 
3 anchovy fillets, drained and chopped 
2 tablespoons capers, rinsed and drained 
1 garlic clove, thinly sliced 
8 fresh basil leaves, shredded 
1/2 teaspoon freshly ground black pepper 
6 tablespoons extra-virgin olive oil 
1 pound vine-ripened tomatoes (about 3 tomatoes) 

Cook the balsamic vinegar in a small saucepan over low heat until thick, 
syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool. Combine the 
olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a 
small bowl and toss to combine. To serve, slice the tomatoes into 1/4-inch 
thick rounds and place, slightly overlapping, on a serving plate. Spoon the 
olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over 
the salad and serve.
~~~***Rhonda G in Missouri***~~~

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