Instructions: 1. Shake as much moisture as possible off washed lettuce & spinach, then tear by hand into bite-sized pieces. Place in large salad bowl.

2. Add cucumber, pignolia nuts, croutons, tomatoes, mushrooms, & garbanzo beans.

3. Add DRESSING & toss well.

4. Dish onto chilled salad plates. Garnish each plate with 2 artichoke hearts. Dust with sprinklihng of grated cheese & freshly ground pepper.

DRESSING:
1. In wooden bowl, mash minced garlic, using 2 forks in overlapping fashion.

2. Add anchovy filets, mashing similarly.

3. Add oil, vinegar & lemon juice, stirring until well-blended. 4. Add salt, pepper, oregano, basil, horseradish & Worcestershire sauce.

5. Stir well while slowly adding half the cheese. Mix thoroughly & continue stirring while gradually adding remaining cheese.

DON LUIGIS

BEULAH RD, PITTSBURGH WINE:
BORGOGNO BAROLO

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