Recipes

Rachael's Italian-American Salad

by Rachael Ray 3:00 AM, May 16, 2018

Aired May 16, 2018

Serves 4-6

Rach shows how to make a crisp, refreshing salad that’s packed with all the usual suspects found in Italian-American classics. This is just one of the recipes she put on the menu to feed hungry firefighters at the 2nd Annual FDNY Firefighter Challenge Event.

Ingredients

For the salad:
3 heads baby Gem romaine lettuce, chopped (Please note the recent E. coli outbreak linked to romaine lettuce)
1 head iceberg lettuce, chopped
1 small red onion, thinly sliced
1 english cucumber, diced
2 vine tomatoes, chopped (leave seeds in)

For the Italian dressing:
1/8 cup acacia honey
¼ cup white wine vinegar
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon red chili flakes
¾ cup extra-virgin olive oil (EVOO)
Salt and pepper

For the croutons:
¼ cup butter
¼ cup extra-virgin olive oil (EVOO)
3 cloves garlic
1 loaf white peasant bread, ½ inch dice
½ cup grated parmigiano-reggiano cheese
Black pepper

For the antipasto:

½ pound Genoa salami, ½-inch cubes
½ pound Capicola, ½ inch cubes
½ pound Provolone, ½ inch cubes
Cherry pepper rings

Preparation

Place all salad ingredients in a large serving bowl and set aside.

Place all dressing ingredients in a mason jar and shake until combined.

For the croutons, melt the butter into the olive oil on the stove, then grate in garlic. Pour over bread cubes and toss to combine. Toast in a 400˚F oven for about 5 minutes or until golden brown. While warm, toss with parmigiano-reggiano cheese and black pepper.

Serve salad with salami, capicola, provolone, and cherry pepper rings on the side.

MORE:

Radish Fennel and Celery Salad

Italian Chef Salad

Jeanette's No-Cook Italian Salad