Rated 5 out of 5 based on 4 customer ratings
(5 customer reviews)

Big Italian Salad

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Rated 5 out of 5 based on 4 customer ratings
(4 customer reviews)
$16.25 Cooking Fee
Diets: Egg Free, Gluten Free, Vegetarian
Recipe adapted from:
Jenn Segal
This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing! The recipe is from Once Upon a Chef blog.
https://www.onceuponachef.com/recipes/big-italian-salad.html
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4 reviews for Big Italian Salad

  1. Peter Kelly
    Rated 5 out of 5 based on 4 customer ratings

    Peter Kelly (verified owner) –

  2. Kwiri Yang
    Rated 5 out of 5 based on 4 customer ratings

    Kwiri Yang (verified owner) –

  3. Kwiri Yang
    Rated 5 out of 5 based on 4 customer ratings

    Kwiri Yang (verified owner) –

  4. Kwiri Yang
    Rated 5 out of 5 based on 4 customer ratings

    Kwiri Yang (verified owner) –

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https://www.onceuponachef.com/recipes/big-italian-salad.html

Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Make the dressing: Combine all dressing ingredients in a food processor except for the olive oil. Pulse to blend. In a slow stream, add the olive oil, so you end up with an emulsified vinaigrette.
  • Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.

Notes

Vinaigrette may separate over time.  Add to a jar or bottle and shake vigorously to emulsify.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time15 minutes
Recipe Serving Size10

Ingredients

Ingredients

FOR THE VINAIGRETTE

  • 1 ½ cup Italian parsley loosely packed
  • 1 ½ cup fresh basil loosely packed
  • ½ teaspoon dry oregano
  • 3 clove garlic peeled
  • 3 ounce red wine vinegar best quality
  • 1 ¼ teaspoon Kosher salt
  • ⅓ teaspoon ground black pepper or to taste
  • 2 ½ teaspoon honey
  • 1 ¼ cup extra virgin olive oil best quality

FOR THE SALAD

  • 1 head butter lettuce medium heads, cut in bite size pieces
  • 2 red bell pepper seeded and chopped
  • 1 English cucumber chopped
  • 2 carrot peeled into ribbons
  • 2 rib celery chopped
  • ½ cup onion chopped
  • 13 ounce cherry tomato halved
  • 6 ounce pitted Kalamata olives
  • 3 ounce feta cheese or to taste

Cooking Tools Required

Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs
Reheating/Serving Instructions
Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.

Nutrition

Calories: 128kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 687mg | Potassium: 612mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14974IU | Vitamin C: 59mg | Calcium: 129mg | Iron: 3mg

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