casaboro salad

Name: Casaboro Salad
Prep time: 1 h
Cuisine: American
Ingredients: ## SALAD DRESSING; 4 ounce(s) anchovie filets; 8 ounce(s) red wine vinegar; 3/4 teaspoon(s) oregano, dried; 1 1/2 teaspoon(s) pepper; 1 tablespoon(s) salt; 2 1/2 tablespoon(s) sugar; 1 1/2 teaspoon(s) garlic minced; 4 tablespoon(s) corn starch; 1 pint(s) extra virgin olive oil; 1/2 bag(s) gelatin, unflavored; ## SALAD PREP; 1 large romaine lettuce head; 1/2 medium iceberg lettuce, head; 2 medium red sweet peppers; 1 bunch(es) green onion tops; 1/4 cup(s) parmesan cheese, grated; 1/4 cup(s) romano cheese, grated; 1/2 cup(s) mozzerella cheese, shredded; 1/4 cup(s) provolone cheese; 1 cup(s) croutons, garlic (homemade if possible)

(1 RATING)

33 Pinches

Marsha Tracey

Elkview, WV

Updated on Jan 23, 2012

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.

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prep time 1 Hr

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Ingredients

SALAD DRESSING
4 ounces anchovie filets
8 ounces red wine vinegar
3/4 teaspoon oregano, dried
1 1/2 teaspoons pepper
1 tablespoon salt
2 1/2 tablespoons sugar
1 1/2 teaspoons garlic minced
4 tablespoons corn starch
1 pint extra virgin olive oil
1/2 bag gelatin, unflavored
SALAD PREP
1 large romaine lettuce head
1/2 medium iceberg lettuce, head
2 medium red sweet peppers
1 bunch green onion tops
1/4 cup parmesan cheese, grated
1/4 cup romano cheese, grated
1/2 cup mozzerella cheese, shredded
1/4 cup provolone cheese
1 cup croutons, garlic (homemade if possible)

How To Make casaboro salad

Step 1

Combine 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.

Step 2

Wash and drain lettuces, peppers, onions.
Step 3

Tear lettuces and chop peppers and onions
Step 4

Add 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.
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