Salad is a perfect side dish to any meal, main or even a dessert. It can improve the value as well as the taste of a particular dish, not to mention its healthy aspects. They can be of any type- leafy, with legumes, with pasta, meat, seafood and even fruits. Whatever be the type of salad, the toppings and dressing can be played around with, making it a versatile dish. The Italian salad is one such delicious salad which can be made in a couple of minutes with a combination of jarred and fresh ingredients. You can then add or deduct ingredients as per your requirements and come up with a simple and flavorful salad. Read on to learn how to make a yummy and healthy Italian salad to go with your barbecue on a warm summer afternoon.
Complexity Level: Basic
Time Required: 20-30 minutes
Resources Required:
- 2 hearts of romaine lettuce
- 1/2 a red onion
- 12 cherry tomatoes
- A 12 oz. jar artichokes
- A 5 oz. jar pepperoncini
- 8 oz. jar roasted peppers
- 1 cup fontinella or asiago cheese
- 1/4 lb. prosciutto
- 1/4 lb. soppressata
- 1/4 lb. capicola
- 1/4 lb. genoa salami
- 1/4 lb. provolone cheese
- 1 cup olive oil
- 1/4 cup balsamic vinegar
- 3 table spoons lemon juice
- 1 tea spoon salt
- 1 tea spoon pepper
- A whisk
- Colander and salad spinner
- Water
- Serving platter
Instructions:
1. Preparing the vegetables
- Chop off two hearts of the romaine lettuce using a serrated knife and separate the leaves.
- Rinse them in cold water and leave them to drain either in a colander or place in a salad spinner to remove any dirt.
- Pat the lettuce dry using paper towels and chop into bite size slices and keep them aside.
- Chop the onion half into 1/4 inch pieces and wash the cherry tomatoes properly to free them of any dirt. Chop if they are too large.
- Drain the artichokes, peppers and pepperoncini and chop up the cheese into 1/2 inch chunks.
2. Prepare the dressing
- Into a small bowl, pour the olive oil, balsamic vinegar and lemon juice.
- Add a teaspoon of salt and pepper and whisk well to make a dressing.
- Keep in a refrigerator and covered till ready to use.
3. Assembling
- Into the large serving platter, first arrange the romaine lettuce and then sprinkle the onions on top.
- Add the cherry tomatoes and followed by artichokes, peppers and pepperoncini and disperse the cheese around the top.
- Layer the slices of prosciutto, soppressata, capicola and genoa salami atop the provolone cheese and roll it up carefully.
- Slice these rolls horizontally into 1/2 inch strips and then scatter it around the salad.
- Finally, drizzle the dressing over the salad with a spoon and serve immediately.
Frequently Asked Questions:
How do I make a creamy Italian dressing?
For a creamy Italian dressing, place a finely chopped onion and a clove of fresh garlic into a blender followed by a cup of mayonnaise, 2 table spoons of red wine vinegar, 1/2 tea spoon dried basil, 2 tea spoons of sugar, 3/4th tea spoon oragano and enough salt and pepper. Blend on medium high speed for about 20 seconds or until you get a smooth mixture. Pour it over salad immediately or store in salad bottles and refrigerate till further use.
Quick Tips:
- You can make an Italian pasta salad by adding elbow or any other macaroni of choice and tossing it with the remaining ingredients.
- Tossing the hot pasta into the dressing helps absorb the dressing more.
Things To Watch Out For:
- While using lettuce, make sure you have picked up fresh ones as the wilted ones can bring out a strange taste. Also, clean it thoroughly to get rid of dirt.
- Try and eat the salad as soon as it is made, else the vegetables can become soggy and unappetizing.
