Casaboro Salad

Casaboro Salad Recipe

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Marsha Tracey


This is a recipe given to me by a friend, she got it from the grandmother of a very successful restaurant owner, who has modified the original recipe. I really like grandmas better. I make the salad dressing and store it in the refrigerator for no more than 3 weeks, if it lasts that long. The salad is then an easy quick meal or side dish. People who hate anchovies rave about this salad and then I tell them they are eating anchovies, no one pushes it away. They usually reach for seconds.

★★★★★ 1 vote
1 Hr
No-Cook or Other



4 oz
anchovie filets
8 oz
red wine vinegar
3/4 tsp
oregano, dried
1 1/2 tsp
1 Tbsp
2 1/2 Tbsp
1 1/2 tsp
garlic minced
4 Tbsp
corn starch
1 pt
extra virgin olive oil
1/2 bag(s)
gelatin, unflavored


1 large
romaine lettuce head
1/2 medium
iceberg lettuce, head
2 medium
red sweet peppers
1 bunch
green onion tops
1/4 c
parmesan cheese, grated
1/4 c
romano cheese, grated
1/2 c
mozzerella cheese, shredded
1/4 c
provolone cheese
1 c
croutons, garlic (homemade if possible)


1Combine the first nine salad dressing ingredients in a blender container and process until smooth. Add oil in a slow steady stream while blending. Store in a closed container in the refrigerator until ready to make your salad. I added the gelatin to the recipe to stablize the dressing a little better but it is optional.
2Wash and drain lettuces, peppers, onions.
3Tear lettuces and chop peppers and onions
4Add cheeses. I usually use more chesse than the recipe calls for. Toss then add dressing, not too much just enough to pull it together. Place in refrigerator for about 30 minutes to 2 hours. When ready to serve add the croutons or place in a bowl for folks to add on their own if desired.

About Casaboro Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American