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Big Italian Salad

Food.and.Wine1's picture
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." Pairing Suggestion: Lime-scented German Riesling TOTAL TIME: 30 MIN SERVINGS: 4-6 servings Recipe by Grace Parisi Photo Credit: © Quentin Bacon Recipe Courtesy:
  Garlic 1 Clove (5 gm), smashed
  Salt To Taste
  Mayonnaise 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Extra virgin olive oil 1 Cup (16 tbs)
  Ground pepper To Taste
  Heart of romaine 1 Large, chopped
  Radicchio 1 Small, halved, cored and coarsely chopped
  Iceberg lettuce head 1⁄4 , chopped
  Celery rib 1 , thinly sliced
  Red onion 1⁄2 Small, thinly sliced
  Cherry tomatoes 1⁄2 Cup (8 tbs)
  Pitted green olives 1⁄4 Cup (4 tbs) (Preferably Sicilian)
  Peperoncini 8
  Parmigiano reggiano cheese 2 Ounce, shaved

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.

One serving 273 cal, 6 gm carb, 25 gm fat, 4.6 gm sat fat, 6 gm protein, 2 gm fiber.

Copyright © 1997 - 2010 American Express Publishing Corporation. All Rights Reserved.
Date published: October 2010

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sandycis's picture
Big Italian Salad Recipe