Tag Archives: Big Italian Salad

Sensational Salads #2: Big Italian Salad

Big Italian Salad

I found this recipe on Once Upon a Chef several years ago and my note in the corner of the printed recipe says “Awesome!”….so need I say more. This Big Italian Salad is a great summer salad, especially if you have your own garden for fresh herbs and tomatoes! I requested this salad as part of my birthday dinner this year, so this picture is actually of the salad my husband made for me! He was having trouble ribbon cutting the carrots, but it still tasted great!

Big Italian Salad

By Jennifer Segal

Vinaigrette Ingredients:

  • 1 cup loosely packed fresh Italian parsley leaves
  • 1 cup loosely packed fresh basil leaves
  • 1/4 teaspoon dried oregano (or a few leaves, if you grow it)
  • 2 cloves garlic, peeled
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 teaspoons honey

Salad Ingredients:

  • 1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
  • 1 large red bell pepper, chopped
  • 1 cup seeded and chopped hothouse cucumbers
  • 1 carrots, peeled into ribbons*
  • Handful grape tomatoes, halved
  • Handful pitted olives
  • Feta, crumbled to taste

INSTRUCTIONS:

  1. Combine all dressing ingredients in a food processor and blitz to blend.**
  2. Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper (or even honey), if necessary.

*When I was growing up, marinated vegetable salad was a popular dish. Carrots hold up well to dressing, so one thing I might suggest is placing your ribbon cut carrots in a small sealable container and then drizzling a very small amount of the dressing over the top. Stir to coat and place them in the fridge. Add the glazed carrots to the salad just before serving. If you cut your carrots first, they could marinate for about 15 minutes or so while you finishing prepping your salad/meal.

**I have found that this dressing tastes even better the next day, so I recommend making it either the day before or at least a few hours before serving. It tastes great the day of, but I can honestly say the left-over dressing tastes even better! I wouldn’t make it more than a day in advance, but I have found the intensity of the flavours is magnified over time. The original recipe doesn’t suggest making it ahead, so if you are flying by the seat of your pants…just make and serve!

Italian Dinner Party Success

We were having friends over for dinner on the 27th and I was really having a hard time deciding what to serve. At this time of the year, everyone feels like they’ve been eating way too much and are literally craving something light. So, it was initially my intention to serve a delicious, but light dinner so that everyone could feel satisfied without having to adjust another notch on their belt. When I decided to serve fish, I figured it would be a nice light alternative to all of the festive meals, snacks and treats that we all tend to indulge in over the holidays. However, as I began to scour my own recipes and search for some new ones, I found some great Italian recipes that I just had to try. Although the meal was not the light meal I originally intended, I did try to balance our the rich and creamy seafood lasagna with a nice big salad and a side dish of mushrooms. It is always a bit of a risk trying something new for company and I figured I was pretty much “walking the plank” when I tried four brand new recipes at one dinner party. I did stick to a tried and true dessert, but everything else was a first and all of the recipes were keepers. The meal was great and nothing was too difficult to make.

Italian Dinner Party Menu:

I must admit the pictures are not the best. Remember, we had company for dinner. No time to stage or adjust the lighting. In fact, I had to hide my frustration when my camera only allowed me a couple of shots before my memory card was full….thanks Eden!! Oh well, if you want to see fabulous pictures, you’ll have to visit the original sites that the recipes were found on.

 

I’m not even going to bother typing out these recipes. I followed them pretty carefully because I was trying them all for the first time. Here are the links and I’ve added a few notes below outlining a few of the changes I made and tips for success.

Big Italian Salad from Once Upon a Chef

Seafood Lasagna from Taste of Home

Red Lobster Cheddar Bay Biscuits from Damn Delicious

Italian Roasted Mushroom Salad by Paleo Paisan

Chocolate Mousse Cake one of our family’s favourites

Exceptions and Hints:

  • Roasted Mushroom Salad:  I ended up using white, cremini and shiitaki mushrooms and omitted the portobello mushrooms that were suggested, but just as a matter of preference. Also, be sure to use trays with sides as the mushrooms will release juice as they roast and caramelize. I coated all of the mushrooms in oil and pepper at the same time in a large bowl, but separated them onto two sheets so that they had lots of room to roast. Mushrooms do not like to be crowded when they cook.
  • I used two cans of crab meat instead of imitation crab in the Seafood Lasagna. I also wondered about adding a tablespoon or two of white wine to the sauce, but didn’t and it was lovely without.  Be sure to allow time for the lasagna to “stand” before serving. Mine was a bit runny, but I could tell it would have been fine had I given it 5 more minutes to sit.
  • The Big Italian Salad recipe doesn’t list green onions under the ingredients, but it was in the pictorial instructions, so don’t forget to add them in.
  • The Chocolate Mousse Cake is a light and decadent dessert that never fails and is always delicious. I chose to make this cake because it is easy and you can make it a day or two before. I love that!  Also, my son has been eating “gluten-free” for the last couple of months (just a trial) and there is no flour in this cake. I love that this flourless cake was a favourite long before the gluten-free experiment. It is a great option if you are trying to avoid wheat/grain.

If you enjoy Italian and seafood, you are absolutely going to love this combination. The recipes blended wonderfully. Both the mushrooms and lasagna were absolutely scrumptious….and those biscuits.  Mmmmm….delicious!