If you wonder what the other institution is that goes with St. Louis Mostaccioli, here it is.
This is one of those things you won’t want to change much because it’s nearly perfect the way it is. To do it right, you’ll need to buy a few things that you normally don’t ever buy. These command relatively premium prices. While it’s possible to leave these out, at least once try the recipe with all the ingredients as indicated. If you need a special occasion to do this, go ahead and either wait for or create that special time.
3/4 cup olive oil
1/2 cup red wine vinegar
1/3 small red onion – finely minced
4 cloves garlic – finely minced
1 can/jar (3 to 4 oz.) pimento – chopped
Mix together all ingredients in a small bowl or glass jar. Cover and refrigerate for at least several hours before using in the salad. This might be one of those times when a small food processor works well.
1 medium head iceberg lettuce
1 average head romaine lettuce
1 cup canned hearts of palm, sliced in bite sized pieces
1 cup canned artichoke hearts, drained and cut in bite sized pieces
1 medium red onion, sliced thinly as below
3/4 cup grated parmesan cheese
Be sure the lettuce is dry before tearing and adding to the salad bowl. Tear iceberg and romaine lettuces into a large salad bowl. Slice red onion in half, from root end to top end. Place the flat side of the onion on a cutting board. Thinly slice onion to form half-circle slices. Add hearts of palm, artichoke hearts and red onion to lettuce. Toss together. Add dressing and parmesan cheese. Toss again. Refrigerate for about 15 minutes. Toss again and sprinkle with parmesan cheese before serving. Actually I cheated and bought 2 bags of salad mix containing iceberg and romaine plus a couple of carrot slivers. It still works.
As well as mostaccioli, this salad goes well with:
And it’s pretty good all by itself.