Grandpa Joe's
Roman Tossed Salad

Straight from the American College in Rome.

About this recipe

One of my cousins is a priest who currently is pastor of a congregation north of Philadelphia.  My wife and father and I visited him in Rome years ago when he was studying at the American College there.  He graciously invited us to Pranza (lunch) and served this wonderfully simple and equally delicious Roman salad,

Ingredients

  • 8 ounces Romaine lettuce (or your favorite variety)
  • ¼ cup extra virgin olive oil
  • 2 tablespoon dry white wine
  • 1 tablespoon red wine vinegar
  • freshly grated pecorino Romano cheese
  • kosher salt
  • freshly ground black pepper
  • 1 tomato, quartered
  • 1 cucumber, sliced

Directions

  1. Wash the lettuce with cold water and place between paper towels to dry.  Break the lettuce into pieces approximately two inches square and place them in a large salad bowl.
  2. Add the olive oil, white wine, and vinegar.  Sprinkle freshly grated cheese, salt, and pepper over the top and toss gently to mix thoroughly.
  3. Add sliced cucumber and quartered tomato.
Roman Tossed Salad.

Notes

  • I frequently use dry Vermouth for this recipe, but any dry white wine will work.
Posted: January 2014.