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Classic Italian restaurant salad
The perfect starter or side dish to any hearty meal.
YIELDS
4
Ingredients
Dressing
- 1/4 cup (60 ml) white vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon dry Italian seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup (125 ml) light olive oil or canola oil
- Kosher salt and black pepper to taste
Salad
- 1 head iceberg lettuce, chopped or torn
- 1/2 red onion, thinly sliced
- 1/2 cup (125 ml) black olives, optional
- 3/4 cup (180 ml) cherry tomatoes, halved
- 1 cup croutons
- 4 pickled pepperoncini peppers
- Finely grated Parmigiano-Reggiano cheese, for garnish
Directions
Dressing
- Combine the vinegar, lemon juice, mustard, sugar, Italian seasoning, onion powder, garlic powder, and oil in a jar. Seal well and shake to combine. Season with salt and pepper.
- If making ahead, store in the fridge for up to two weeks.
Salad
- Add the iceberg lettuce, onion, olives, if using, tomatoes, and croutons to a large bowl and pour over the dressing, to taste. Toss well to coat then top with the pepperoncini peppers and as much Parmigiano-Reggiano as you’d like. Serve and enjoy!
