Carmines Salad Recipes

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CARMINE'S SALAD RECIPE



Carmine's Salad Recipe image

Provided by vgaven

Number Of Ingredients 15

1/2 medium sized head iceberg lettuce, I use a whole head
1 medium sized radicchio
2 bunches watercress, or 2 to 3 bunches arugula, I use arugula
1/2 cup coarsely chopped genoa salami, I do more
1/2 cup diced provolone, I do more to taste
1/2 medium sized red onion thinly sliced
1/2 small cucumber peeled and cut into small chunks, I use more to taste
5 pepperoncini peppers
5 large green olives, pitted
5 black olives, pitted
3 radishes, trimmed and thinly sliced
1 large ripe tomato, cored and cut into 8 wedges
1/4 to 1/2 cup Carmine's vinaigrette
Pinch of dried oregano
Salt and pepper to taste

Steps:

  • Cut the iceberg letuce into 3 equal pieces and cut each piece into quarters. Place the lettuce in a large bowl filled with ice-cold water. Core and halve the radicchio and then cut each half into 3 pieces. Add it to the bowl. Remove the stems from the watercress or arugula and add it to the bowl. Using your hands, swish the greens around, breaking up the iceberg lettuce and radicchio leaves. Spin the greens dry or dry them with paper towels. Transfer them to a plastic bag or similar container and refrigerate them until they are cold and crispy. In a large bowl, mix together the salami, provolone, onions, cucumbers, pepperoncini, olives, radishes and tomatoes. Add the lettuce, radicchio, and watercress(arugula) and gently toss the salad to combine the ingredients. Spoon about 1/4 cup of the vinaigrette over the salad and toss it again. Add the oregano and season the salad to taste with salt and pepper. Add more dressing, if desired. Transfer the salad to a serving bowl or platter.

CARMINE'S VINAIGRETTE RECIPE - (5/5)



Carmine's Vinaigrette Recipe - (5/5) image

Provided by vgaven

Number Of Ingredients 5

Juice of 1/2 lemon
2 tablespoons imported red wine vinegar
pinch of dried oregano
salt and pepper
1/4 cup extra virgin olive oil

Steps:

  • In a small bowl, whisk together the lemon juice, vinegar, oregano, salt and pepper to taste. Slowly whisk in the olive oil until it is well blended. Use the dressing right away or store it in a covered container in the refrigerator for up to 10 days. Whisk before using it.

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