Marcus Nilsson
If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
Recipe information
Yield
4 servings
Ingredients
½
cup olive oil
5
tablespoons white wine vinegar
1
tablespoon mayonnaise
1
tablespoon sugar
1½
teaspoons dried oregano
1
garlic clove, finely grated
Kosher salt, freshly ground pepper
1
small head of iceberg lettuce
½
small red onion, sliced into rings
2
ounces provolone piccante cheese, thinly sliced
1
cup drained small mozzarella balls, torn
10
peperoncini, halved if large
Need to make a substitution?
Preparation
Step 1
Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
Step 2
Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.
Step 3
Do Ahead: Dressing can be made 1 week ahead. Cover and chill.