Jeff Raleigh’s Favorite Italian Salad

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Adapted from The Essential New York Times Cookbook by Amanda Hesser. Original recipe by Craig Claiborne.

Dressing

  • 1 clove garlic
  • ¼ cup olive oil
  • 1 Tablespoon red wine vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon dry mustard
  • ¼ teaspoon salt
  • 2-3 cranks freshly ground black pepper

Salad

  • 1 head romaine or other sturdy lettuce, trimmed and cut into bite-size pieces
  • ½ fennel bulb, trimmed and coarsely chopped
  • 3 anchovy filets, finely chopped
  • 1 Tablespoon capers
  • 2 hard-boiled eggs, sliced
  • Grated parmesan for serving

Mince or press the garlic and add to the olive oil in a small bowl.

Mix the remaining dressing ingredients in a jar and shake well.

Put all of the salad ingredients except Parmesan, in a salad bowl.

Strain the olive oil to remove the garlic pieces. Discard the garlic and add the oil to the salad dressing jar. Shake again. 

When ready to serve, Toss the salad with the dressing and top with Parmesan. 

-Serves 6-ish people

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