Heart Of Romaine And Watercress With Basil Anchovy Sauce

Recipe Ingredients

1 cup	237ml	Basil anchovy sauce
2		Belgian endive - washed and dried
2		Romaine - split in half
2		Watercress
4		Cherry tomatoes; quartered - and seeds removed

Recipe Instructions

On each individual salad plate pour an equal amount of the Basil Anchovy Sauce.

Spread it around evenly. Place 4 endive spears on the plate so that they are facing in the same direction.

Place one of the halved hearts of romaine on top of the endive spears, so that their tips are showing. Place the watercress at the stem end of the romaine.

Place the tomato quarters on the romaine.

Source:
Easiest Ever Holiday Meals--Cooking Magazine

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