Italian salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 177) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lasagna; Ed Giobbi's rabbit cacciatora

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on March 06, 2025

    This salad is excellent and comes together really quickly. It was a great side to a carb heavy dish because the eggs add protein. The lettuce I had was very tender, so it wilted pretty quickly. In the future I would use romaine as it’s a bit crisper.

  • caitmcg on November 11, 2018

    Great wintertime fennel salad. Substituted Greek yogurt for mayo, used walnut option to keep it vegetarian.

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