It's squisita...

The Senor discovered this salad in the October issue of Food & Wine magazine and served it for dinner tonight. He added a couple of "Senor" touches such as tiny rolls of salami and mortadella and a crisp glass of Italian wine and; voila, dinner was served!

Big Italian Salad (October 2010 Food & Wine magazine)

1 garlic clove, smashed

Salt

2 tablespoons mayonnaise

2 tablespoons red wine vinegar

1/2 teaspoon dried oregano

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

1/4 head of iceberg lettuce, coarsely chopped

1 tender celery rib, thinly sliced

1/2 small red onion, thinly sliced

1/2 cup cherry tomatoes

1/4 cup pitted green olives, preferably Sicilian

8 peperoncini

2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

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.