½ head escarole (6 cups)
½ head iceberg lettuce (8 cups)
½ pound spinach
2 tablespoons finely minced pimientos
½ cup thinly sliced black pitted olives
1 medium-sized onion, thinly sliced
1 tablespoon finely chopped parsley
Dressing:
¾ cup salad oil
1 teaspoon oregano
1 tablespoon dried basil
¼ teaspoon dry mustard
½ teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon finely chopped garlic
¼ cup wine vinegar
2 tablespoons lemon juice
Thoroughly wash and drain the escarole, lettuce and spinach, discarding any bruised or discolored leaves and the tough spinach stems. Tear the greens into bite-sized pieces. To dry them, pat the pieces with paper towels, then place them in a salad bowl and refrigerate them until you are ready to serve.
Meanwhile, mix the dressing by combining the salad oil, oregano, basil, mustard and Worcestershire sauce, salt, and pepper in a small bowl or jar and stir or shake until the salt has dissolved and the mustard is absorbed. Add the garlic, vinegar and lemon juice and mix thoroughly.
At serving-time, remove the greens from the refrigerator and sprinkle in the pimientos, olives and onions. Stir or shake the dressing and pour it over the salad. Toss vigorously to coat the leaves, then garnish with the parsley.
Serves 4 to 6
