Big Italian Salad Recipe
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: Foodandwine.com
Summary
CuisineItalian
Ingredients
| Garlic | 1 Clove (5gm), smashed | |
| Salt | 1 To taste | |
| Mayonnaise | 2 Tablespoon | |
| Red wine vinegar | 2 Tablespoon | |
| Dried oregano | 1/2 Teaspoon | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Heart of romaine | 1 Large, 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 | ||
| Red onion | 1/2 Small, thinly sliced | |
| Cherry tomatoes | 1/2 Cup (16 tbs) | |
| 1/4 cup pitted green olives, preferably Sicilian | ||
| Peperoncini | 8 | |
| Parmigiano-reggiano cheese | 2 Ounce, shaved | |
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.
Notes:
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
Notes:
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
Chef
