Big Italian Salad

Photo by PineyCook
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

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)

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: