1 head iceberg lettuce
1/2 head romaine lettuce
1 small or medium red onion (thinly sliced–use smallest food processor blade
or a meat slicer to get them as paper-thin as possible)
1/2 oz. pimentos (diced and drained)
1 small can artichoke hearts (drained and crumbled into fourths)
1/4 C. grated parmesan cheese (buy fresh and grate yourself!)
Dressing
4 Tbsp. corn or vegetable oil
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
Salt and pepper to taste
In large bowl, combine the following: Break head of iceberg lettuce into
quarters separating the layers. Break romaine lettuce into thirds. Add
sliced onions, pimentos, artichoke hearts, and grated parmesan. Toss and
chill.
Pour dressing on a few minutes before serving–if you do it too far in
advance the salad will wilt. Toss well before serving leaving the lettuce in
large pieces is part of the secret to this salad recipe.