The Italian (Sub) Salad
The Italian (Sub) Salad
Serves 6-8
This salad got a “standing O” from a group of waspy Connecticut ladies one night and I almost fell of my kitchen stool. I think it’s the dressing… or the combination of all the salt. Which makes sense, since I already knew their diet included martinis. But more than that, this is a salad that’s good for you, while feeling sinfully like an Italian Sub. It’s ideal for a Monday night when you have to behave but really don’t want to.
3 shallots, minced
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
2 lemons, juiced
¼ cup red wine vinegar
½ cup extra virgin olive oil
2-3 heads endive
1 head radicchio
½ lb. sweet and pickled Italian red peppers, roughly chopped
½ lb. castelvetrano olives, smashed and pitted
1 lb. bocconcini mozzarella
In a large bowl whisk shallots, garlic, oregano, salt, lemon juice and red wine vinegar. While whisking, stream in olive oil and emulsify. Add lettuces, peppers and olives to the bowl.
Tear mozzarella over the greens and toss salad. It’s excellent, tastes like home – even if you’re not from NJ.
USED IN THIS RECIPE // CLICK TO PURCHASE.
