Salads are a huge part of any health-conscious diet, and today’s Italian Salad is no exception! It’s a BIG salad–one that will serve plenty as a side salad, or that will provide a week’s worth of meal-prep goodness. What makes this salad Italian? Lots of delicious ingredients: olives, pepperoncini, radicchio and Parmigiano-Reggiano cheese, as well as red-wine vinegar and oregano. These ingredients are all classic hallmarks of great Italian cuisine. You make the dressing here–don’t be tempted to buy a bottle of supermarket Italian! The flavors in freshly-made dressing are incomparable. Moreover, this delicious dressing comes together so quickly and easily I’ll bet you make it from now on! Buon appetito!
Recipe inspired by one from Allrecipes
Makes 4-6 servings
Ingredients for the Dressing:
- 1 large garlic clove
- 1/8 tsp salt
- 2 tablespoons mayonnaise
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 tsp freshly ground black pepper
Ingredients for the Italian Salad:
- 1 large romaine bunch (or “romaine heart”), chopped
- 1 small head of radicchio—halved, cored and coarsely chopped
- 1/4 head of iceberg lettuce, coarsely chopped
- 2 celery stalks (or “ribs”), thinly sliced
- 1/2 small red onion, thinly sliced
- 1 cup cherry tomatoes
- 1/2 cup pitted black or green olives; your choice
- 6 pepperoncini, stems removed and quartered
- 2 ounces (approximately 1 cup) Parmigiano-Reggiano cheese, shaved
- In a medium bowl, mash the garlic clove to a paste with the salt. Whisk in the mayonnaise, vinegar and oregano. Thoroughly whisk in the olive oil and pepper.
- In a VERY large bowl, add all of the Italian Salad ingredients; toss well.
- Plate the greens, lightly drizzle some dressing over each, and serve. Pass the pepper mill.
- Refrigerate any leftover greens and dressing for your next salad!
- If you are making this salad to serve entirely at one meal, make the dressing in the very large bowl in which you’ll serve it. That’s one less bowl to wash! :^)
- Don’t like radicchio? Arugula makes a fine substitution.
Joe Carabase is a fitness expert, lecturer, entrepreneur, and the author of
Get UnStuck Today: The 90 Day Journal To Get Out Of Your Head & Into A Better Body