Google: Bruce Moffitt
This is a great salad, and we served a bunch of it at the restaurants. It is one of those wonderful recipes that are super simple, and very, very good. If you use a bit of discretion with the cheese and the oil in the dressing, this is also a dieters dream: wonderful flavor, good solid texture, and a bare minimum of calories. This great salad can be prepared a few hours in advance, then tossed and dressed at the table. It is nice served in wooden or earthen ware bowls.
To prepare Salad Romano:
Finely slice and place in salad bowl:
- 6 celery stalks
- 1/2 lb. mushrooms
Add and mix in:
- 1/4 cup freshly grated Parmesan or Romano cheese
Chill well, and toss lightly with a bit of Vinaigrette dressing when ready to serve. Garnish each bowl with a bit of chopped parsely and a light dusting of Paprika.
Fresh fish is lo-cal and delicious. Click here to see what Gorton's Seafood, on the docks at Gloucester, Maine,