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. “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.”
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)
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