Big Italian Salad
"Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course—it was strictly oil and vinegar."..."
INGREDIENTS
•
1 garlic clove, smashed
•
Salt
•
2 tablespoons mayonnaise
•
2 tablespoons red wine vinegar
•
1/2 teaspoon dried oregano
•
1/4 cup plus 2 tablespoons extra-virgin olive oil
•
Freshly ground pepper
•
1 large romaine heart, chopped
•
1 small head of radicchio—halved, cored and coarsely chopped
•
1/4 head of iceberg lettuce, coarsely chopped
•
1 tender celery rib, thinly sliced
•
1/2 small red onion, thinly sliced
•
1/2 cup cherry tomatoes
•
1/4 cup pitted green olives, preferably Sicilian
•
8 peperoncini
•
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
Comments & Reviews
Just A Pinch Sweepstakes