Big Italian Salad
Serves: 4
Prep Time:
Cook Time:
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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.
Yield: 4 to 6 servingsPrep Time:
Cook Time:
Total Time:
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) |
Directions:
In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.
Source: foodandwine.com
