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Kitchen sink salad
OMG guys! This salad is so perfect. It’s like a submarine sandwich in a salad. If you hate bread or are “allergic” to bread but love subs, then this is the salad for you. Salami, hot peppers, cheese, olives, celery—so many crunchy, salty, minerally yummy bites in the greatest lettuce of all time: the iceberg lettuce. I love this salad, I love subs, I love you!
SERVES
6
TO
8
Ingredients
- 1/2 cup (120 ml) white vinegar
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 tablespoon garlic powder
- 1/4 cup (50 ml) vegetable oil
- 1/4 cup (50 ml) olive oil
- Salt and freshly ground black pepper
- 1 head (450 grams) iceberg lettuce, cut into quarters
- 240 grams Italian salami, diced
- 240 grams nice Cheddar cheese, torn into pieces
- 1-1/2 cups (300 grams) sliced pepperoncini
- 2 cups (350 grams) corn (steamed, cut into niblets)
- 1/2 head (150 grams) cooked broccoli, florets only
- 1 pint (250 grams) cherry tomatoes, cut in half
- 6 to 8 hard-boiled eggs, cut in half
- 1 red onion, thinly sliced
Directions
- In a medium bowl, blend together the vinegar, basil, oregano, and garlic powder with an immersion blender. Slowly blend in the vegetable oil until incorporated, then do the same with the olive oil. Season the vinaigrette with salt and pepper
- Make sure you do all your knife work and vegetable prep before you start building your salad. Once you have everything cut and organized in separate containers, in a large bowl, gently toss together the lettuce and dressing. Taste for seasoning. Add the salami, cheese, pepperoncini, corn, broccoli, tomatoes, and eggs on top of your dressed salad. Finish with paper-thin onion rings.
