DTDinner Table

Italian Chopped Salad (Co-op Batch)

co-op reference (refrences/Lasagna.pdf) · Prep 60 minutes · Cook 0 minutes (no-cook)

Per serving: 91 cal · 3 g protein · 6 g carbs · 7 g fat

servings

  • Salad

    11 lb romaine lettuce (≈5 kg) - chopped into bite-size pieces
  • 6 lb cherry or grape tomatoes (≈2.7 kg) - halved
  • 5 lb cucumbers (≈2.3 kg) - sliced
  • 3 lb pepperoncini (≈1.4 kg) - drained and sliced
  • 3 lb olives (≈1.4 kg) - drained
  • 4 cups grated parmesan (≈400 g) - added last

  • Red Wine Vinaigrette

    4½ cups olive oil (≈1.1 L)
  • 1½ cups red wine vinegar (≈360 mL)
  • 6 tbsp Dijon mustard (≈90 g)
  • ½ cup lemon juice (≈120 mL) - to taste
  • 2 tbsp salt (≈36 g)
  • 1 tbsp black pepper (≈7 g)
  • 3 tbsp Italian seasoning or dried oregano (≈18 g)

Instructions

  1. Wash the romaine and dry it thoroughly, then chop into bite-size pieces. The lettuce needs to be quite dry or the dressing will turn watery.
  2. Halve the tomatoes, slice the cucumbers, drain and slice the pepperoncini, and drain the olives.
  3. Keep all the prepped vegetables refrigerated until close to service.
  4. For the vinaigrette, whisk together the olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, black pepper, and Italian seasoning.
  5. Adjust the acidity before service. It should taste slightly stronger than seems right, because the lettuce will dilute it.
  6. Shortly before serving, combine the lettuce, tomatoes, cucumbers, olives, and pepperoncini.
  7. Add the dressing gradually and toss.
  8. Add the parmesan last. Do not dress the salad early.