Jump to Recipe
The Original Pier 4 Salad (1963) inspired by Anthony's Pier 4
AI generated image
Inspired by Anthony's Pier 4
Try the Original

The Original Pier 4 Salad (1963)

Appetizer Vegetarian
This iconic salad combines crisp lettuce varieties, roasted beets, and tangy feta with a signature dressing. Dating back to the restaurant's opening in 1963, the preparation technique creates a perfect balance of textures and flavors. Simple ingredients come together in this refreshing appetizer that offers a lighter start to a seafood meal.
Prep Time 20 mins
Cook Time 45 mins
Total Time 65 mins
Servings 4

Ingredients

  • 1 head Romaine lettuce (Washed and torn into bite-sized pieces)
  • 1/2 head Iceberg lettuce (Washed and torn into bite-sized pieces)
  • 3 whole Medium beets
  • 1/2 medium Red onion (Thinly sliced)
  • 4 oz Feta cheese (Crumbled)
  • 1/3 cup Olive oil (Extra virgin)
  • 3 tbsp Red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp Dried oregano
  • 1 clove Garlic (Minced)
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Aluminum foil
  • Baking sheet
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Sharp knife

Chef's Tip

Chill the salad plates in the refrigerator before serving to keep the greens crisp. For the best flavor, allow the sliced red onions to soak in ice water for 15 minutes before using to mellow their sharpness.

Instructions

  1. Preheat oven to 400°F. Wash beets thoroughly, trim ends but leave skin on. Wrap each beet individually in aluminum foil.
  2. Place wrapped beets on a baking sheet and roast until tender when pierced with a knife, about 45-60 minutes depending on size.
  3. Let beets cool, then peel and slice into 1/4-inch rounds or half-moons.
  4. While beets are roasting, prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, sugar, salt, and pepper until emulsified.
  5. In a large bowl, combine romaine and iceberg lettuce.
  6. Add sliced red onions and roasted beets to the lettuce mixture.
  7. Drizzle with dressing and toss gently to coat.
  8. Sprinkle crumbled feta cheese over the salad just before serving.

Plating

Serve on chilled plates. Arrange the dressed salad in a neat mound, ensuring beets and feta are visible throughout. For a more elegant presentation, layer the ingredients rather than tossing them together.

Storage & Reheating

Store undressed salad components separately in airtight containers in the refrigerator. Lettuce and onions will keep for up to 3 days, roasted beets for up to 5 days. Dressing can be refrigerated for up to 1 week in a sealed container. Assemble and dress just before serving.

About This Recipe

A signature dish from Anthony's Pier 4 dating back to its opening year, this distinctive salad combines fresh greens with earthy roasted beets and tangy feta cheese. The balanced flavors and eye-catching presentation made this salad a staple on the restaurant's menu for decades, offering a refreshing start to many memorable meals.

How did it turn out?

We'd love to hear about your experience making this recipe!