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Big Italian Salad | Food & Wine

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Part inexperienced salad, half 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 bit of 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.”

1 garlic clove, smashed
2 tablespoons mayonnaise
2 tablespoons crimson wine vinegar
half of teaspoon dried oregano
1/four cup plus 2 tablespoons extra-virgin olive oil
Freshly floor pepper
1 massive romaine coronary heart, chopped
1 small head of radicchio—halved, cored and coarsely chopped
1/four head of iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
half of small crimson onion, thinly sliced
half of cup cherry tomatoes
1/four cup pitted inexperienced olives, ideally Sicilian eight peperoncini
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

Get the recipe: https://www.foodandwine.com/recipes/big-italian-salad

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One Comment

  1. Marlynne K

    February 3, 2019 at 5:41 pm

    I've made this a million times. It's delicious.


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