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Casa d’Angelo Salad

Adapted from Kate’s Kitchen (and originally from Just Peachy, Cooking up a Cure)



  1. Put the anchovies and their oil, vinegar, oregano, pepper, sugar, garlic and cornstarch into blender. Blend till liquefied, then slowly add olive oil and continue to blend till emulsified.
  2. Put lettuce in serving bowl, top with peppers, onions, cheeses and artichoke hearts. When ready to serve, toss with enough dressing to coat the lettuce. Reserve leftover dressing for another salad.