house Italian salad


Categories: Salads and Dressings, Posted by Sandy Bergsten

Ingredients:

For the salad:

2 small tomatoes, halved and cut into fifths. 

¼ red onion, peeled and thinly sliced

1 small rib celery with leaves, from the heart, chopped

12 canned, pitted black olives, plus 1 tablespoons olive brine

1 teaspoons kosher salt

½ teaspoon coarsely ground black pepper

½ teaspoon lemon pepper

2 ½ tablespoons olive oil

½ teaspoon red-wine vinegar

½ head iceberg lettuce, outer leaves removed, roughly torn

For the dressing:

Ingredients:

4 tablespoons red vinegar


2 teaspoons honey


1 teaspoon freshly squeezed lemon juice

5 tablespoons extra-virgin olive 

3 tablespoons grape seed oil

3 tablespoons finely grated Parmesan


3/4 teaspoon garlic salt


3/4 teaspoon dried parsley


3/4 teaspoon dried basil

Pinch of dried oregano


Pinch of red pepper flakes


Freshly ground black pepper, to taste

 

Directions:

For the dressing (note there will be extra):

Combine the vinegar, honey and lemon juice. With a whisk or hand blender slowly add the oils until emulsified. With a spoon stir in the grated Parmesan, garlic salt, parsley, basil, oregano and red pepper flakes. Season with several grinds of pepper. Add a pinch of kosher salt if needed. Set aside or can be made earlier and refrigerated for two weeks in tightly sealed container.

For the salad:

In a medium bowl combine the tomatoes, red onion and celery. Add the olives, bruising each slightly between finger and thumb, and the olive brine.

Add the salt, peppers, olive oil and red-wine vinegar to the bowl with the tomatoes and mix gently. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.

Wash and dry the lettuce. Refrigerate until ready to assemble.

Assemble the salad:

Spoon enough of the tomato mixture and accumulated juices to cover its bottom onto a small platter, or individual plates. Arrange some of the iceberg across the top of the tomatoes, and drizzle with a little dressing. Add some more of the tomato mixture, then another layer of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt.

Serves 2-3, with extra dressing

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