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    from "New York Cookbook" by Molly O'Neill

    This salad is said to have originated at the Palm restaurant, where it's called the Monday Night Salad. About 20 years ago, when one of the owners of Palm opened Wally's, now Wally's and Joseph's, in the theater district, he brought with him most of the Palm's dishes, including this one, which, by the way, is now part of the standard New York steakhouse menu.

    Serves 4


    1 large, ripe tomato, chopped and drained
    1 head lettuce (such as oak leaf, salad bowl, Boston, or iceberg), rinsed, dried, and chopped
    1 cucumber, peeled, seeded, and coarsely chopped
    2 ribs celery, finely chopped
    1 Spanish onion, diced
    3 whole read pimientos, diced
    1 tablespoon capers, rinsed and drained
    2 tablespoons coarsely chopped green or imported black olives (or a combination of both)
    4 or 5 flat, oil-packed anchovy fillets, coarsely chopped
    2 tablespoons olive oil
    Salt, to taste
    1 tablespoon red wine or balsamic vinegar
    Freshly ground black pepper, to taste

    Print recipe

    1. Drain the chopped tomato in a colander, pressing down with a wooden spoon to squeeze out any excess water.
    2. In a large bowl, combine the chopped lettuce, cucumber, celery, onion, pimientos, capers, olives, and anchovies. Add the drained tomatoes. Using a sharp knife, give the mixture an extra chopping right in the bowl.
    3. Add the oil and mix thoroughly. Add the salt to taste, then the vinegar. Taste again. The salad should have a fairly lively flavor at this point. If not, carefully add a little more salt and season with the pepper.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
      Boston Lettuce - $2.49/ea Save! 2 for $4.00
     Farm Fresh
      Green Cucumber, Medium - $1.49/ea
     Farm Fresh, Med
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
      Torrey Farms Jumbo Yellow Onion
    This product is currently unavailable.
    Roasted Red Peppers - $4.99/lb
      Roland Nonpareilles Capers - $2.19/ea
    Pitted Greek Olive Mix - $6.49/lb
      Roland Anchovy Fillets in Olive Oil, Jar - $3.99/ea
      Monari Green Label Balsamic Vinegar - $4.99/ea
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      La Baleine Fine Sea Salt - $3.79/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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