IRWIN SOLOMON   (JJGF65A)
12    LEAVES ROMAINE LETTUCE
1 ts BALSAMIC VINEGAR
1/2    SMALL HEAD RADICCHIO
1 ts FRESH LEMON JUICE
1    CLOVE GARLIC IN SLIVERS
1/2 ts DRIED BASIL
1/4 c  VIRGIN OLIVE OIL
SALT AND  PEPPER TO TASTE

: WHILE WATER IS BOILING FOR RICE,WASH THE ROMAINE LEAVES AND
RADICCHIO,PAT DRY AND WRAP IN TOWELING AND PLACE IN REFRIGERATOR. WHEN THE
SHRIMP ARE DONE COOKING AND STANDING,COMPLETE THE SALAD BY SLICIN THE
GARLIC IN SLIVERS AND MASHING IT WITH A FORK IN A SALAD BOWL WITH THE OLIVE
OIL.INCOROPERATE THE VINGAR AND LEMON JUICE. REMOVE THE LETTUCE LEAVES FROM
THE REFRIGERATOR,BREAK THEM UP AND ADD THEM TO THE SALAD BOWL.TOP WITH THE
BASIL AND SALT AND PEPPER.TOSS WELL.MAKES FOUR SERVINGS. ***GOES WITH SPICY
SHRIMP WITH BROWN RICE***