Wonderful Salad Recipe

Name: Wonderful Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads of romaine, cut or torn into small pieces; 1 bunch of watercress, stems removed as much as possible (or about a cup of arugula, chopped--you want that peppery bite); 1 small head radicchio or red endive, shredded; 1 bunch of Italian parsley, stems removed as much as possible, roughly chopped; 1 cup of chopped fresh basil, oregano or mint (or-- go crazy--a combination!), roughly chopped; 8-10 radishes, sliced thin; 1 large jar (~16 ounces) marinated artichoke hearts, quartered; 2 pints cherry tomatoes, halved (or as many as you like--3 or 4?-- large summer tomatoes, cut into ~3/4 inch dice); 2 bunches of scallions, white and light green parts only, thinly sliced on the bias.; Salt and freshly ground black pepper; (optional)--a few slices of crisply fried sliced bacon, crumbled; (optional) 1/2-3/4 cup freshly grated Parmesan cheese (which is what we use, but feta or goat cheese would be good, too); Soft insides of 2 loaves of New Orleans French bread (or just use fresh bread crumbs and toast them); 2 TB olive oil; FOR THE DRESSING; 1/2 cup good olive oil; Combination of fresh squeezed lemon and lime juice, equal to ~ 1/2 cup (+/- depending on how tart you like your salad dressing--we like it tart); 2-3 large cloves of garlic, finely minced or put through a garlic press; 1-2 TB Worcestershire sauce; Salt and fresh ground black pepper to taste

Servings: persons

2 heads of romaine, cut or torn into small pieces
1 bunch of watercress, stems removed as much as possible (or about a cup of arugula, chopped--you want that peppery bite)
1 small head radicchio or red endive, shredded
1 bunch of Italian parsley, stems removed as much as possible, roughly chopped
1 cup of chopped fresh basil, oregano or mint (or-- go crazy--a combination!), roughly chopped
8-10 radishes, sliced thin
1 large jar (~16 ounces) marinated artichoke hearts, quartered
2 pints cherry tomatoes, halved (or as many as you like--3 or 4?-- large summer tomatoes, cut into ~3/4 inch dice)
2 bunches of scallions, white and light green parts only, thinly sliced on the bias.
Salt and freshly ground black pepper
(optional)--a few slices of crisply fried sliced bacon, crumbled
(optional) 1/2-3/4 cup freshly grated Parmesan cheese (which is what we use, but feta or goat cheese would be good, too)
Soft insides of 2 loaves of New Orleans French bread (or just use fresh bread crumbs and toast them)
2 TB olive oil
FOR THE DRESSING
1/2 cup good olive oil
Combination of fresh squeezed lemon and lime juice, equal to ~ 1/2 cup (+/- depending on how tart you like your salad dressing--we like it tart)
2-3 large cloves of garlic, finely minced or put through a garlic press
1-2 TB Worcestershire sauce
Salt and fresh ground black pepper to taste

1
["Early in the day, make the salad dressing. (You want the garlic to mellow.) Mix all the ingredients together, taste, and adjust seasoning and acid to taste. If you refrigerate it, make sure to bring it to room temperature before serving.", "Tear the soft bread into smallish pieces (or cut it into cubes), toss it with olive oil and a little salt and pepper, spread it on a cookie sheet, and bake at 350 for 10-15 minutes till crisp and starting to brown. Set aside.", "Toss the salad ingredients together, seasoning as you go. I like to put the romaine in the bowl first and toss it with a little salt and pepper. Then I add the rest of the ingredients, taste and season as needed.", "Just before serving, whisk the salad dressing well till blended. Toss salad with dressing a little at a time--you want every piece to be coated with dressing, but you don't want the salad to swim in it. Divide salad among salad plates and top with toasted bread crumbs. Pass bacon and cheese to be added as desired.
2
(Actually, you could toss that in, but not everyone in our family eats bacon or cheese, so we pass it separately.)"]

978

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 heads of romaine, cut or torn into small pieces, 1 bunch of watercress, stems removed as much as possible (or about a cup of arugula, chopped--you want that peppery bite), 1 small head radicchio or red endive, shredded, 1 bunch of Italian parsley, stems removed as much as possible, roughly chopped, and more.

Yes, Wonderful Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wonderful Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions