Big Italian Salad

This big salad is part green salad, part antipasto salad—a fun twist on the regular. The recipe combines lettuce, radicchio, onion, peperoncini, olives mozzarella, cherry tomatoes and shaved parmesan—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise.

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Big Italian Salad

Course Salad

Cuisine Italian

Prep Time 30 minutes

Servings 6

Ingredients

Dressing

• 1 garlic clove smashed
• 2 tablespoons mayonnaise
• 2 tablespoons red wine vinegar
• ½ teaspoon dried oregano
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground pepper, to taste

Salad

• 3-4 romaine hearts chopped
• ½ small head of radicchio—cored and coarsely chopped
• ½ head of iceberg lettuce coarsely chopped
• ½ small red onion, thinly sliced
• 1 cup cherry tomatoes
• 1 cup mozzarella balls
• ¼ cup pitted green olives, preferably Sicilian
• 4-8 peperoncini
• ¼ cup Parmigiano-Reggiano cheese, shaved
• Kosher salt, to taste
• Freshly ground pepper, to taste

Preparation

1. 1. 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.

2. 2. Add all of the remaining ingredients and toss well. Serve.

Recipe Notes

For meat lovers, you could also add charcuterie to this salad. Proscuitto or salami would work well!

Bon Appétit!
xx—BB