Big Italian Salad
Recipe from Food & Wine

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."


Big Italian Salad
Quentin Bacon

by 15  people

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Servings: 4 to 6 servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Antipasto Salads, European Cuisine, Green Salad, Italian Salads, Salad

 
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Ingredients
  • 1 
    garlic clove, smashed
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  •  
    Salt
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  • 2 tablespoons
    mayonnaise
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  • 2 tablespoons
    red wine vinegar
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  • 1/2 teaspoon
    dried oregano
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  • 1/4 cup
    plus 2 tablespoons extra-virgin olive oil
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  •  
    Freshly ground pepper
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  • 1 
    large romaine heart, chopped
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  • 1 small head
    radicchio, halved, cored and coarsely chopped
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  • 1/4 head
    of iceberg lettuce, coarsely chopped
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  • 1 
    tender celery rib, thinly sliced
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  • 1/2 
    small red onion, thinly sliced
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  • 1/2 cup
    cherry tomatoes
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  • 1/4 cup
    pitted green olives, preferably Sicilian
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  • 8 
    peperoncini
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  • 2 ounces
    Parmigiano-Reggiano cheese, shaved (1 cup)
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Bloomingdales
Directions
1.
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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