Yield : Serves 4 to 6
Ingredients
- 1 head iceberg lettuce or garden lettuce, such as buttercrunch, loose-leaf, or oak leaf
- 1 medium-size red bell pepper, cored, seeded, deviened, and finely diced
- 2 ears fresh sweet corn, cooked and kernels removed
- 2 ripe tomatoes, peeled, seeded, and chopped
- 1 small cucumber, peeled, seeded, and chopped
- 1 celery heart, finely chopped
- 8 red radishes, chopped
- 1 tablespoon capers, washed, drained, and chopped
- 6 anchovies, drained and chopped
- ¼ cup olive oil
- 3 tablespoons high quality red wine vinegar
- Salt and freshly milled black pepper
Directions
Place the vegetables in separate bowls, cover, and refrigerate until ready to serve.
When ready to serve combine the vegetables in a large mixing bowl with the capers and anchovies and toss with the oil and vinegar. Season to taste with the salt and black pepper. Serve cold.
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