Garabage Salad

Name: Garabage Salad
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4-6
Cuisine: United States
Ingredients: 1 small red onion; ¼ radicchio; 3 teaspoons caster (superfine) sugar; 2 slices sourdough bread, toasted; ½ iceberg lettuce; 3 teaspoons dijon mustard; 15 small basil leaves; 10 slices Italian salami; 90 g (3¼ oz) asiago, gouda or provolone cheese; ½ garlic clove, crushed; 1 small celery heart; 60 ml (2 fl oz/¼ cup) sunflower oil; 10 pepperoncini (pickled Tuscan peppers); 1 teaspoon dried oregano; 150 g (5½ oz) cherry tomatoes; 5 radishes; 1 yellow capsicum (pepper); 50 ml (1¾ fl oz) red wine vinegar

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
20 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

No, this isn’t a remedy for cleaning out your refrigerator, but a supersized chopped antipasto salad that was first created in Chicago. Chunks of juicy iceberg lettuce, diced veggies, cubes of salty cheese, salami and pickled peppers are tossed in a red wine and oregano vinaigrette that’s galactically good.

Ingredients

½ iceberg lettuce
¼ radicchio
1 small red onion
150

Americas
United States

Method

To make the vinaigrette, put all of the ingredients into a glass jar with a fitted lid. Season with salt and freshly ground black pepper. Shake well and set aside.

Wash the lettuce and radicchio and discard the outer leaves. Coarsely chop the leaves. Finely chop the red onion. Halve the cherry tomatoes. Quarter the yellow capsicum, discard the seeds and membrane, and cut it into 1 cm (⅜