Servings: four as a light lunch.
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Serve with toasted slices of sourdough bread rubbed with a garlic clove and the cut side of a tomato.
This is a great tasting salad. I serve it for lunch with crusty bread quite often
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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