Ingredients: |
Ingredients: Salad
▢ 8 ounces romaine lettuce, coarsely chopped
▢ 1/2 cup whole black olives
▢ 2 large Roma tomatoes, thinly sliced
▢ 1/4 of 1 large red onion, very thinly sliced
▢ 6 whole pepperoncini peppers
▢ 1 cup garlic-herb flavored croutons (store-bought or homemade)
▢ 1/3 cup Parmesan cheese, freshly grated
Dressing
▢ 1/3 cup red wine vinegar
▢ 1 and 1/2 teaspoon Dijon mustard
▢ 1/2 teaspoon dried oregano
▢ 1/2 teaspoon Italian seasoning
▢ 1 teaspoon granulated white sugar
▢ 1/2 cup olive oil
▢ 2 tablespoons good quality full-fat mayo
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Directions: |
Directions: SALAD: Coarsely chop the lettuce, wash, and thoroughly dry (I love a salad spinner for this step). Place lettuce in a large bowl. Top the salad with black olives, thinly sliced tomatoes, very thinly sliced red onion, and pepperoncini.
DRESSING: Add all the dressing ingredients to a large glass jar. Put on the lid and shake to combine. It might take a minute of good vigorous shaking, but the mayo should completely integrate (keep shaking until it does). If you have time, make this ahead and chill in the fridge to intensify the flavors. Shake again right before mixing into the salad.
ASSEMBLY: Right before eating (Freshness: Only add dressing, cheese, and croutons to the amount of salad that will be eaten the same day you make it. The salad ingredients will get quite soggy if they sit too long in the dressing.)
Toss the salad with the dressing (you probably won't use all the dressing -- (This makes a lot of dressing! You can halve it if you'd like, but I like to make this full batch and use it on other recipes throughout the week. It will last up to a week stored in an airtight container in the fridge.) Add the croutons and freshly grated Parmesan cheese right on top and enjoy immediately. |
This recipe for Olive Garden Salad is from