June 10

Italian Salad


Serves 2


For the salad

  • 2 cups torn fresh leaf lettuce (or your choice)
  • 4 Roma tomatoes, stemmed and coarsely chopped
  • 20 whole green olives (or your choice)
  • 20 mild pepperoncini (pickled pepper) rings
  • 1/2 small red onion,  peeled and sliced
  • 2 tablespoons grated parmigiano-reggiano
  • 8 to 10 anchovies (optional, but delicious!)

For the dressing

  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon dijon-style mustard
  • 1 clove garlic peeled and finely minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon finely ground black pepper
  • 1/2 packet Stevia (or your choice non-sugar sweetener)
  • 4 tablespoons extra virgin olive oil.


  1. Whisk together all dressing ingredients, except olive oil, in a small bowl and let sit for a few minutes. Then whisk in the olive oil in a slow steady stream.
  2. Toss together all salad ingredients, except for the parm and anchovies, in a large bowl.
  3. Pour on the dressing and continue to toss to coat evenly throughout. Add the parm and toss again.
  4. Divide the salad between two salad bowls, top each with half the anchovies, if desired, and enjoy!

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