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8 servings2 anchovy fillets, finely chopped 1/2 cup CRISCO Oil 2 tablespoons lemon juice 3 tomatoes, cut into wedges 8 lettuce leaves 1 jar (6 ounces) marinated artichoke hearts, drained 8 slices Italian salami 4 thin slices prosciutto or ham, halved 1 can (6-1/2 to 7 ounces) tuna, drained and separated into chunks 8 radishes 8 ripe olives Place anchovies in small mixing bowl. Mash with fork. Add Crisco Oil. Stir in lemon juice. Place tomato wedges in small bowl. Add 1 or 2 tablespoons dressing. Toss and set aside. Line large serving platter with lettuce leaves. Arrange tomatoes and remaining ingredients on lettuce. Sprinkle with capers, fresh parsley, salt and pepper, if desired. Serve with remaining dressing. |
