Chopped Salad by Marconi's in Baltimore

"Marconi's" restaurant opened it's doors in the early 1920's, and had been a staple on the Baltimore restaurant scene until it closed recently. This historic restaurant is truly where I obtained my love of lettuce salads when I was a youngster. I went with my mother and father, downtown (sometimes even during the week!) to enjoy the great American "classic dinner". I always felt like a grown-up ordering my own salad, which was made table side. I absolutely fell in love with the big old woodened, seasoned, salad bowls and large wooden forks to mix up the ingredients. I could eat anyone under the table eating one of these salads, and to this day, this salad is a favorite of mine. Just recently, this inspired "Marconi Chopped Salad" showed up in the "Baltimore Sun" paper by Brucie White who answered a request for this recipe. Although "Marconi's" never officially published this recipe, Mr. White has tried to put together the components that were so inspired for so long in memory of this great establishment. I have added my own twist by some additions, but I wish to credit Mr. White for his contribution. Go ahead, chop some salad, and remember when.............

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  medium head iceberg lettuce, torn
• 2  hard-boiled eggs, quartered
• 1  large tomatoes (roma or plum tomato)
• 1 (2 ounce) can  anchovies packed in oil, drained and chopped (optional)
• 1⁄2 small onion, chopped finely
• 1  stalk celery, chopped
• 1⁄4 teaspoon fresh ground pepper
• 1⁄2 cup mayonnaise (low-fat can be used)
• 1⁄4 cup sweet peas (fresh or frozen) (optional)

Directions

1. Well chill fresh ingredients first, except for tomato.
2. After chilling, mix lettuce through pepper ingredients in a large chilled salad bowl.
3. Add mayonnaise into salad bowl and toss completely.
4. Chop salad with two knifes thoroughly.
5. Add peas. (if fresh - I toss peas in without blanching - frozen add as is. ).
6. Plate on salad plates with crackers for scooping.