Big Italian Salad

By á-3145

Food and Wine

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

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

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 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.