Big Italian Salad

Big Italian Salad Recipe
Quentin Bacon
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."

Yield:

4 to 6 servings

Recipe from

Food & Wine

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 273
Carbohydrate 6 g
Fat 25 g
Satfat 4.6 g
Protein 6 g
Fiber 2 g

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 head small 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 (1 cup) Parmigiano-Reggiano cheese, shaved

Preparation

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.

Note:

Grace Parisi,

October 2010
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