"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2/3 cups olive oil 1/4 cup white wine vinegar 1 garlic clove, crushed 1 tsp. sugar 3 tsp. salt 3/4 tsp. dry mustard Ground pepper
SALAD 2 cups sliced carrots 1 14-oz. can artichocke hearts 1 14-oz. can hearts of palm 1 or 2 zucchini sliced thin 2 heads Bibb (or Boston) lettuce 2 oz. blue cheese crumbles
Combine ingredients for marinade in a jar. Shake well.
Combine all the vegetables in a bowl or Tupperware container.
Pour marinade over the vegetables and chill for at least an hour. Overnight is better.
You can serve in one of two ways: -- Pour vegetables over Bibb lettuce on individual plates and crumble cheese over each one. -- Chp Bibb lettuce and add at the last minute to vegetables with crumbled cheese. Serve buffet style.
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