Lunch: Big Italian Salad

Recipe by Grace Parisi Part green salad and 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.

Ingredients

1 clove garlic
1 pinch salt
2 tbsp. mayonnaise
2 tbsp. red wine vinegar
1/2 tsp. dried oregano
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
Freshly ground pepper
1 large romaine heart
1 head radicchio
1/4 head iceberg lettuce
1 stalk tender celery
1/2 small red onion
1/2 c. cherry tomatoes
1/4 c. pitted green olives, preferably Sicilian
8 peperoncini
2 oz. Parmigiano-Reggiano cheese

Instructions

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.

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