 |
| I found this recipe here |
Get This -
2 large heads cos lettuce
1/2 medium red onion, peeled and then sliced into very thin rings
1/2 cup sliced baby capsicum rings
1/2 cup sliced black olives
250g provolone (or edam, mozzarella) sliced thinnly and then cut into ribbons
250g Italiam salami, sliced thinly and then cut into ribbons
1 punnet cherry or grape tomatoes, sliced in half
freshly ground black pepper
salt, if needed
Italian Vinaigrette
Do This -
- Cut lettuce vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into ribbons. Discard the root end.
- To assemble in a large bowl gently fold together red onion, capsicum, black olives, cheese, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
- Add lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add salt and/or more of the vinaigrette if desired. Sprinkle freshly ground black pepper over the top and serve immediately.
Italian Vinaigrette
2 teaspoons fresh lemon juice
1 tablespoon red wine-vinegar
2 teaspoons dried oregano, plus extra for sprinkling
1 garlic clove peeled and finely chopped (about 1 teaspoon)
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
Freshly cracked black pepper, to taste
To make the vinaigrette: Add all ingredients a jar, shake vigorously to combine, add salt and cracked black pepper to taste.
To prepare in advance:
Up to a day or two ahead of time, prepare Italian Vinaigrette and store in the refrigerator.
Up to a few hours ahead of time, prep all Italian Chopped Salad ingredients. Store lettuce and sliced tomatoes in their own separate covered containers in the refrigerator. Store red onion, pepperoncini, black olives, provolone, and salami together in a covered container in the refrigerator.
When ready to serve, assemble salad as directed in the Instructions above.
No comments:
Post a Comment