Recipe by Matty Matheson and excerpted from Matty Matheson: Home Style Cookery, published by Abrams (Sept. 29 2020). Photo by Quentin Bacon.
Kitchen sink salad
By Today's Parent20
PREP TIME
30 min
TOTAL TIME
30 min
Makes
6 to 8 servings
Photo: Quentin Bacon
"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!" — Matty Matheson
Ingredients
- 1/2 cup white vinegar
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1/2 tbsp garlic powder
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- salt and freshly ground pepper
- 1 head iceberg lettuce , cut into quarters
- 1/2 lb Italian salami , diced
- 1/2 lb nice cheddar cheese , torn into pieces
- 1 1/2 cups sliced pepperoncini
- 2 cups corn , (steamed, cut into niblets)
- 1/2 head cooked broccoli , florets only
- 1 pint cherry tomatoes , cut in half
- 6 to 8 hard-boiled eggs , cut in half
- 1 red onion , thinly sliced
Instructions
- 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.
