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Big Italian Salad

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Big Italian Salad


1 garlic clove, crushed
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
½ teaspoon dried oregano
¼ cup plus 2 tablespoons extra virgin olive oil
Freshly ground pepper
1 large romaine core, chopped
1 small head of radicchio — cut in half, remove the core and coarsely chop
¼ head iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
½ small red onion, thinly sliced
½ cup cherry tomatoes
¼ cup pitted green olives, preferably Sicilian
8 peperoncini
2 oz (1 cup) grated Parmigiano-Reggiano cheese

To make

Part green salad, part antipasto salad. This recipe combines lettuce leaves, celery, onions, pepperoncini, olives and cherry tomatoes-all seasoned with olive oil, vinegar and a small amount of mayonnaise. "The salad reminds me of the one my mom used to make," says Fran Parisi. "There was no mayonnaise in her dressing, of course — just oil and vinegar."
In a large bowl, mash the garlic into a paste with a generous pinch of salt. Whisk together the mayonnaise, vinegar, and oregano, then whisk in the olive oil. Season with salt and pepper. Add all the other ingredients and mix well. Serve immediately.
  Views: 29
  Published: 11/20/2023 7:55 PM

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