Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes&mdash;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&mdash;it was strictly oil and vinegar." More Italian-American Classics

Big Italian Salad

garlic clove, smashed

Salt

mayonnaise

red wine vinegar

oregano

extra-virgin olive oil

pepper

romaine heart, chopped

radicchio—halved,

iceberg lettuce, coarsely chopped

celery rib, thinly sliced

red onion, thinly sliced

cherry tomatoes

green olives,

peperoncini

Parmigiano-Reggiano cheese, shaved (1 cup)

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.


As a non-salad lover, I found this to be a very good salad. My family absolutely loves it.  I add salami to it or anchovies, sometimes roasted red peppers

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.

big italian salad

Total: 30 minutes

Servings: 5

Author : Grace Parisi

Ingredients

Instructions

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