Real Recipes From Real Home Cooks ®

casaboro salad

★★★★★ 1
a recipe by
Marsha Tracey
Elkview, WV

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
prep time 1 Hr
method No-Cook or Other

Ingredients For casaboro salad

  • 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
    gelatin, unflavored
  • 1 lg
    romaine lettuce head
  • 1/2 md
    iceberg lettuce, head
  • 2 md
    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)

How To Make casaboro salad

  • 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.
  • 2
    Wash and drain lettuces, peppers, onions.
  • 3
    Tear lettuces and chop peppers and onions
  • 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.