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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. "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."

Recipe by Food & Wine October 2010

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Credit: Quentin Bacon

Recipe Summary test

total:
30 mins
Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

273 calories; carbohydrates 6g; fat 25g; saturated fat 4.6g; protein 6g; fiber 2g.
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