Garbage Salad and Champagne Vinaigrette

Total Time:
10 min
10 min

6 servings

  • Champagne Vinaigrette:
  • 3 tablespoons champagne vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 clove garlic, grated
  • 3/4 cup extra virgin olive oil
  • Kosher salt and pepper
  • Salad:
  • 1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)
  • 1/2 head romaine, cut into bite-size pieces (about 8 cups)
  • 8 white button mushrooms, rough chopped
  • 2 carrots, peeled and roughly chopped
  • 1 stalk celery, peeled and thinly sliced
  • 4 ounces blue cheese crumbles (1/2 cup)
  • 4 ounces deli sliced turkey breast, roughly chopped
  • 2 to 4 anchovies packed in oil, whole
  • Pepperoncini, to garnish
  • Anything else that looks tasty in the fridge: throw it in!
  • For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.

  • For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and just cleaned your fridge!

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