This salad, and its dressing, are supposedly a highly guarded secret of the well-known Italian restaurant in the Little Italy section of Baltimore. Or, at least, that's what my friend, Bill, who gave me the recipe, made me believe.
Start with plain ole' iceberg lettuce. Yes, Mary Louise, the common, ordinary hard stuff. Rip it apart and put it in a bowl. Add one (golf ball-sized) thinly sliced onion per person (I find this a lot, but if you and your guests like onions, go for it. Maybe use red onion, for a little color?), some quartered tomatoes (the riper the better), and lots of parmesan cheese.
For the dressing, keep these proportions: 3 T olive oil, 1 T red wine vinegar, 1/4 t mustard (I use Dijon; the mustard promotes the emulsion), 1 Tsugar, salt and freshly ground black pepper to taste and some dried oregano (crumble it in your hands before adding it; this releases the oils). Add 1 pressed garlic clove for each 3 servings. Toss this all together in a chilled bowl and serve.
Secret! And delicious!
Start with plain ole' iceberg lettuce. Yes, Mary Louise, the common, ordinary hard stuff. Rip it apart and put it in a bowl. Add one (golf ball-sized) thinly sliced onion per person (I find this a lot, but if you and your guests like onions, go for it. Maybe use red onion, for a little color?), some quartered tomatoes (the riper the better), and lots of parmesan cheese.
For the dressing, keep these proportions: 3 T olive oil, 1 T red wine vinegar, 1/4 t mustard (I use Dijon; the mustard promotes the emulsion), 1 Tsugar, salt and freshly ground black pepper to taste and some dried oregano (crumble it in your hands before adding it; this releases the oils). Add 1 pressed garlic clove for each 3 servings. Toss this all together in a chilled bowl and serve.
Secret! And delicious!
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