Kitchen sink salad
By Today's Parent
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.
Recipe by Matty Matheson and excerpted from Matty Matheson: Home Style Cookery, published by Abrams (Sept. 29 2020). Photo by Quentin Bacon.