Introduction
A vibrant and refreshing salad can elevate any meal, providing not just a nutritional boost but also a delightful range of flavors and textures. This salad recipe features a mix of crisp greens, hearty vegetables, and a zesty vinaigrette that perfectly ties everything together. Whether it’s for a casual lunch, a family dinner, or a gathering with friends, this salad makes for a perfect companion.
Detailed Ingredients with measures
For the Salad:
3 cups chopped green leaf lettuce or romaine
2 cups chopped Iceberg lettuce
3 cups chopped red leaf lettuce
1 cup sliced black olives
1 cup chopped (deli-sliced) peperoncinis
½ medium red onion, halved and cut into paper-thin slices
1 pint cherry tomatoes, halved
2 cups croutons (homemade, if possible)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
½ cup freshly shaved Parmesan cheese (optional)
For the Vinaigrette:
1/3 cup red wine vinegar
1½ teaspoons Dijon mustard
½ teaspoon dried oregano
¼ teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
¾ teaspoon granulated sugar
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
Prep Time
30 minutes
Cook Time
0 minutes
Total Time
30 minutes
Yield
Serves 8
Directions
For the Salad:
1. Combine all salad ingredients in a large serving bowl and toss to mix.
For the Vinaigrette:
1. In a medium bowl, whisk together vinegar, mustard, oregano, Italian seasoning, red pepper flakes, sugar, salt, and black pepper.
2. Continue whisking and drizzle in the olive oil until combined and smooth.
3. Transfer leftovers to an airtight jar and refrigerate. Shake or whisk before each use. The dressing will keep up to 2 weeks.
To Serve:
1. Drizzle the salad with the vinaigrette and toss to coat.
2. Serve with freshly grated or shaved Parmesan and freshly ground black pepper.
3. Enjoy!
Detailed Directions and Instructions
For the Salad:
1. Begin by preparing your salad greens. Take 3 cups of chopped green leaf lettuce or romaine, 2 cups of chopped Iceberg lettuce, and 3 cups of chopped red leaf lettuce. Combine them in a large serving bowl.
2. Add 1 cup of sliced black olives to the bowl.
3. Next, include 1 cup of chopped deli-sliced peperoncinis.
4. Thinly slice ½ medium red onion, halving it first, and add it to the salad mixture.
5. Halve 1 pint of cherry tomatoes and add them to the bowl.
6. Add 2 cups of croutons, preferably homemade for better flavor and texture.
7. Season the salad mixture with ¾ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
8. Finally, sprinkle in ½ cup of freshly grated Parmesan cheese and mix everything together gently to combine all ingredients.
For the Vinaigrette:
1. In a medium bowl, start by whisking together 1/3 cup of red wine vinegar, 1½ teaspoons of Dijon mustard, ½ teaspoon of dried oregano, ¼ teaspoon of Italian seasoning, 1/8 teaspoon of crushed red pepper flakes, ¾ teaspoon of granulated sugar, ½ teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper.
2. While continuing to whisk, slowly drizzle in ½ cup of extra-virgin olive oil. Keep whisking until the vinaigrette is fully combined and smooth.
3. If you have any leftovers, transfer the vinaigrette to an airtight jar and store it in the refrigerator. Shake or whisk before each use. The dressing will remain fresh for up to 2 weeks.
To Serve:
1. Drizzle the prepared salad with the vinaigrette and gently toss to coat all ingredients evenly.
2. Serve with additional freshly grated or shaved Parmesan on top, along with freshly ground black pepper to taste.
3. Enjoy your salad creation!
Notes
Serving Suggestions:
– This salad pairs wonderfully with grilled chicken or shrimp for a more filling meal.
Storage:
– To keep the salad fresh, consider storing the salad components and vinaigrette separately until ready to serve. Combine them right before serving for optimal crunchiness in the greens.
Substitutions:
– Feel free to modify the ingredients based on your preferences or availability. Other vegetables like cucumbers, bell peppers, or radishes can be excellent additions.
Cook techniques
Chopping
Ensure even sizes while chopping the green leaf, romaine, and red leaf lettuce for uniform texture and presentation in the salad.
Slicing
Cut the black olives, peperoncinis, and cherry tomatoes into uniform pieces to facilitate easy eating and mix well with other ingredients.
Thin Slicing
Halve the red onion and cut into paper-thin slices to provide a mild onion flavor without overwhelming the salad.
Tossing
Gently toss the salad ingredients together in a large serving bowl to combine flavors without bruising the greens.
Whisking
Whisk the vinaigrette ingredients together vigorously to emulsify the oil and vinegar, ensuring a smooth and well-combined dressing.
Drizzling
Drizzle the vinaigrette over the salad before tossing to evenly coat the ingredients without making them soggy.
Grating
Grate or shave Parmesan cheese fresh to enhance flavor and texture, ensuring the cheese complements the salad without clumping.
Storing
Store leftover vinaigrette in an airtight jar in the refrigerator to maintain freshness, and always shake or whisk before use.
FAQ
Can I use other types of lettuce?
Yes, feel free to substitute with any preferred varieties of lettuce for different flavors and textures.
How long will the vinaigrette last?
The vinaigrette will keep well in an airtight jar in the refrigerator for up to 2 weeks.
Can I add other ingredients to the salad?
Absolutely! Additional ingredients like cucumbers, bell peppers, or different cheeses can enhance the salad.
What can I use instead of Parmesan cheese?
You can substitute Parmesan with other hard cheeses like Pecorino Romano or nutritional yeast for a dairy-free version.
How do I make homemade croutons?
Cube stale bread, toss it with olive oil and seasonings, and bake until golden and crispy for homemade croutons.
Can I make the salad ahead of time?
You can prepare the salad ingredients ahead but dress them right before serving to keep the greens fresh and crisp.
Conclusion
Combining a variety of fresh greens, vibrant vegetables, and a zesty vinaigrette, this salad is a delightful and refreshing option for any meal. It’s a customizable dish that can easily accommodate additional ingredients based on personal preferences, ensuring a perfect balance of flavors and textures.
Greek Salad
Swap the lettuce for chopped cucumbers, bell peppers, and feta cheese, adding a drizzle of olive oil and a sprinkle of oregano for a Mediterranean twist.
Caesar Salad
Replace the vinaigrette with a creamy Caesar dressing, incorporate grilled chicken for protein, and top with diced anchovies and additional croutons.
Antipasto Salad
Include marinated artichoke hearts, salami slices, and fresh mozzarella balls, drizzled with balsamic vinaigrette for a hearty Italian-inspired salad.
Fruit and Nut Salad
Add sliced strawberries, walnuts, and crumbled goat cheese, adorned with a light citrus vinaigrette for a refreshing and sweet touch.
Southwestern Salad
Incorporate black beans, corn, diced avocado, and chopped cilantro, accompanied by a lime vinaigrette for a zesty southwestern flair.
Asian Slaw Salad
Substitute the greens for shredded cabbage and carrots, mixing in mandarin oranges, sesame seeds, and a sesame-ginger dressing for an Asian-inspired salad.
Quinoa Salad
Combine cooked quinoa with the lettuce and vegetables, adding diced bell peppers and a lemon vinaigrette for an extra boost of nutrition.
