Big Italian Salad
© Quentin Bacon

Big Italian Salad

  • SERVINGS: 4 to 6 servings

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."

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  1. 1 garlic clove, smashed
  2. Salt
  3. 2 tablespoons mayonnaise
  4. 2 tablespoons red wine vinegar
  5. 1/2 teaspoon dried oregano
  6. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  7. Freshly ground pepper
  8. 1 large romaine heart, chopped
  9. 1 small head of radicchio—halved, cored and coarsely chopped
  10. 1/4 head of iceberg lettuce, coarsely chopped
  11. 1 tender celery rib, thinly sliced
  12. 1/2 small red onion, thinly sliced
  13. 1/2 cup cherry tomatoes
  14. 1/4 cup pitted green olives, preferably Sicilian
  15. 8 peperoncini
  16. 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
  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. Add all of the remaining ingredients and toss well. Serve right away.
One serving 273 cal, 6 gm carb, 25 gm fat, 4.6 gm sat fat, 6 gm protein, 2 gm fiber.