- Course: Cold Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 12 Times
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.
- 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 red 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
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.
© 1992 Molly O'Neill
Nutritional information is based on 1/8 teaspoon of added salt per serving.