Salads with Seafood
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At Custom House in Chicago, the salty and piquant anchovy- and-Parmesan dressing for this salad gets pounded by hand in a mortar with a pestle, then tossed with lettuce and home-roasted pimiento peppers. An easier way is to let a blender do the work of the mortar and pestle. Combine the crunchy greens with store-bought roasted peppers, instead of home-roasted ones.