Salad Inspired By Marconi's

Recipe Finder

Chopping Is Key To Making Dish That's A 'Reasonable Facsimile' Of Restaurant's

July 15, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Brucie White of Baltimore was hoping someone might have the recipe for the signature chopped salad that was served at Marconi's restaurant that was in downtown Baltimore for many years and is now closed. Many locals remember the restaurant fondly but, unfortunately, no official cookbook from the famous restaurant seems to have surfaced over the years.

However, Mike Flynn of Timonium, also a great fan of the salad, has developed a recipe that he thinks makes a "reasonable facsimile"of the renowned Marconi's chopped salad. While it may not be exactly the salad that White remembers, Flynn's recipe is a snap to make. Feel free to add or subtract ingredients to suit your personal preference.

The real secret to this salad, in my opinion, is all in the chopping.

Recipe requests

* Rosie Ahern of Willits, Calif., is looking for a recipe for Pineapple Squares that her mother used to make when she was growing up in the 1960s. As she recalls the recipe came from a package of Fleischmann's yeast.

* Virginia Howard of Santa Rosa, Calif., is looking for a recipe from some years ago that she has lost for Bishop's Bread or Cake.

If you are looking for a recipe or can answer a request, write Julie Rothman, Recipe finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Chopped Salad

Note: Inspired by Marconi's Restaurant

Makes: 6 servings

1

package mixed salad greens

2

hard-boiled eggs

1

tomato, diced

1

can flat anchovies, drained and chopped (optional)

1

cup Hellman's mayonnaise

Mix all the ingredients together in a large salad bowl. Using two sharp knives, chop thoroughly.

Nutrition information

Per serving: 309 calories, 3 grams protein, 31 grams fat, 5 grams saturated fat, 3 grams carbohydrate, 2 grams fiber, 84 milligrams cholesterol, 228 milligrams sodium

Nutritional analysis by registered dietitian Jodie Shields

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.