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Italian Big Ass Salad
https://www.youtube.com/watch?v=CYi9ab88RbM
Ingredients
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SALAD:
50-60g or 4tbsp butter
300g or 3/4lb rustic bread, chopped into cubes
3g or 1/2tsp salt
2g or 2/3tsp garlic powder
2g or 2tsp oregano
Red onions, thinly sliced and rinsed
Cherry tomatoes, halved
5-7 colossal whole black olives
4-5 whole pepperoncinis
8-9 cubes fresh mozzarella
Thinly sliced sopressata, cut into strips
Grated parmesan
Little gem head lettuce
DRESSING:
45g or 3 1/4Tbsp white distilled vinegar
25g or 1 3/4Tbsp champagne vinegar
15g or 1 1/4Tbsp sugar
5g or 1tsp salt
20g or 1/4 of a red onion
10g or about 1/4 flesh of a red bell pepper
1 garlic clove
25g 1 1/2Tbsp grainy mustard
1/4tsp oregano
1/4tsp basil
1/4tsp black pepper
1/4tsp chile flake
250g or 1 1/4c neutral oil (avocado, light olive, canola, grapeseed)
Instructions
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1.
Croutons
Preheat oven to 350F/175. Add melted butter, salt, garlic powder, & oregano to bread cubes and toss well to coat. Spread on sheet tray and toast in oven for 20min or until crisp & golden.
2.
Dressing
Add ingredients except oil to container. Spin with immersion blender until paste forms then slowly drizzle in oil while spinning.
3.
Salad
Add chopped lettuce to large bowl, top with pinch of red onions, handful cherry toms, olives, pepperoncinis, mozz, sopressata, & a lrg handful croutons. Add dressing and grated parm. Toss. Add more dressing and parm to serve.