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Carmine’s Salad Recipe

Serves: 2-4   Cooktime: 20 Minutes
Photo of our Carmine's Salad

Whew! This salad may seem to have everything in it except the proverbial kitchen sink, but that makes it a robust and incredibly tasty dish that is well worth the effort it takes to buy and prepare the ingredients. Lots of verve; lots of full, gorgeous flavors! It’s Michael Ronis’s favorite and is an homage to an old-fashioned Italian American antipasti platter, with the ingredients chopped and tossed in a salad.

Ingredients

    • ½ MEDIUM-SIZED HEAD ICEBERG LETTUCE
    • 1 MEDIUM-SIZED HEAD RADICCHIO
    • 2 BUNCHES WATERCRESS OR 2 TO 3 BUNCHES ARUGULA
    • ½ CUP COARSELY CHOPPED GENOA SALAMI
    • ½ CUP COARSELY CHOPPED MORTADELLA
    • ½ CUP DICED PROVOLONE
    • ½ MEDIUM-SIZED RED ONION, PEELED AND THINLY SLICED
    • ½ SMALL CUCUMBER, PEELED AND CUT INTO SMALL CHUNKS
    • 5 PEPPERONCINI PEPPERS
    • 5 LARGE GREEN OLIVES, PITTED
    • 5 BLACK OLIVES. SUCH AS KALAMATA OR GAETA, PITTED
    • 3 RADISHES. TRIMMED AND THINLY SLICED
    • 1 LARGE RIPE TOMATO, CORED AND CUT INTO 8 WEDGES
    • ¼ TO ½ CUP CARMINE’S VINAIGRETTE
    • PINCH OF DRIED OREGANO
    • SALT AND FRESHLY GROUND BLACK PEPPER

Directions

  1. Cut the iceberg lettuce into 3 equal pieces and then cut each piece into quarters. Place the lettuce in a large bowl filled with ice-cold water.
  2. Core and halve the radicchio and then cut each half into 3 pieces. Add it to the bowl.
  3. 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.
  4. In a large bowl, mix together the salami, mortadella, provolone, onions, cucumbers, pepperoncini, olives, radishes, and tomatoes. Add the lettuce, radicchio, and watercress and gently toss the salad to combine the ingredients.
  5. Spoon about ¼ 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, arranging the tomatoes on top and around the edge.
  6.  
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Give the Gift of Food
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Virgil's Real Barbecue
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