Updated Monday, April 19th, 2004
Total Time: 35
Yield: 4 to 6 servings
Mix romaine leaves in a large bowl with remaining mint, sliced red onions, and grapes. Add enough vinaigrette to coat and toss well (reserve remaining vinaigrette for later use). Taste, then season with salt and pepper if necessary. Arrange on chilled plates, top with the toasted almonds and slices of ricotta salata, and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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