Ingredients
1 clove garlic, smashed
salt
2 Tbsp mayonnaise
2 Tbsp red wine vinegar
½ tsp dried oregano
⅜ cup 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
¼ head of iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
½ small red onion, thinly sliced
½ cup cherry tomato
¼ cup pitted green olives, preferably Sicilian
8 peperoncini
2 oz Parmigiano-Reggiano cheese, shaved 1 cup
salt
2 Tbsp mayonnaise
2 Tbsp red wine vinegar
½ tsp dried oregano
⅜ cup 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
¼ head of iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
½ small red onion, thinly sliced
½ cup cherry tomato
¼ cup pitted green olives, preferably Sicilian
8 peperoncini
2 oz Parmigiano-Reggiano cheese, shaved 1 cup
Directions
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.
