Ultimate Italian Salad
This restaurant-quality Italian Salad combines crisp romaine, slightly bitter radicchio, briny olives, sweet pickled onions, and shaved Parmesan tossed in a perfectly emulsified red wine vinaigrette. Balanced, zesty, and loaded with texture, it’s the ideal companion to pasta night or a refreshing standalone lunch.
Equipment
- Large salad bowl
- salad spinner
- glass jar with lid
- microplane
- Chef’s Knife
Ingredients
- 4 cups romaine hearts, chopped
- 2 cups radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- 0.5 cup kalamata olives, pitted
- 0.25 cup pepperoncini slices
- 0.5 red onion, thinly sliced
- 0.5 cup Parmesan-Reggiano, shaved
- 0.5 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, finely grated
- 1 tsp dried oregano
- 1 pinch sugar
- salt and freshly cracked black pepper, to taste
Instructions
- Soak thinly sliced red onion in cold water with a splash of vinegar for 10 minutes. Drain and set aside.
- In a glass jar, combine olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, sugar, salt, and pepper. Shake vigorously until emulsified and opaque.
- Place chopped romaine and radicchio in a large bowl. Add half the dressing and toss gently to coat.
- Add tomatoes, cucumbers, olives, drained onions, and pepperoncinis. Add remaining dressing and toss again.
- Top generously with shaved Parmesan and freshly cracked black pepper. Serve immediately.
Notes
Always dry your lettuce thoroughly before dressing. Toss in a bowl larger than you think you need to evenly coat without bruising. Only dress the portion you plan to serve immediately to avoid soggy greens.