Big Easy Italian Salad
Big Easy Italian Salad is part leafy green salad and part antipasto salad. Dressed in our Creamy Italian Salad Dressing which makes the flavor pop it's the perfect side salad or can hold it's own as a dinner salad paired with some warm crusty bread.
Equipment
- Food Processor or Blender (to make dressing)
- Sharp Knife
- Cutting Board
- Large Bowl for tossing
Ingredients
Creamy Italian Salad Dressing (see recipe here)
- 2-3 small garlic cloves, smashed + skinned
- 4 Tablespoons (56 grams) mayonnaise
- 4 Tablespoons (60 ml) red wine vinegar,
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup (120 ml) Extra Virgin Olive Oil
- 1/2 teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground or to taste
- 1/4 teaspoon Freshly cracked black pepper, or to taste
Big Easy Italian Salad
- 1 large romaine head, washed + spun dry + hand torn
- 1 small head of radicchio, rinsed + halved + cored + thinly sliced
- 1/2 medium head iceberg lettuce, washed + cored + halved + hand torn
- 1 can (220 grams) hearts of palm, drained + sliced into coins
- 1 can (397 grams) artichoke hearts, drained + halved or quartered
- 1/4 cup (90 grams) pitted kalamata olives, whole or halved
- 1/4 cup (90 grams) green olives, whole or halved
- 1 cup (90 grams) parmesan cheese, freshly shredded
Instructions
Creamy Italian Salad Dressing
- Combine ALL ingredients, smashed garlic, mayonnaise, red wine vinegar, dried oregano, dried basil, EVOO, sea salt, and freshly cracked back pepper to the food processor or blender.
- Blitz about 30-60 seconds until combined and creamy.
Big Easy Italian Salad
- Add the prepped romaine, radicchio, iceberg lettuce, hearts of palm, artichoke hearts, kalamata olives, green olives, creamy Italian dressing (to taste, usually about 1/2 cup) and parmesan cheese. Toss until well mixed.
- Serve with dinner or as a meal itself with warm crusty bread.
