Recipe courtesy of Valerie Bertinelli

Italian Pizzeria Salad

Name: Italian Pizzeria Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings (16 cups)
Cuisine: italian
Ingredients: 1/2 cup red wine vinegar; 1/3 cup extra-virgin olive oil; 1 tablespoon minced shallot; 1 teaspoon honey; 1/2 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; Pinch crushed red pepper; 12 ounces marinated artichoke quarters, drained and halved lengthwise; 10 1/2 ounces cherry tomatoes, halved; 8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved; 6 ounces pitted medium black olives, drained; 1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces; 5 ounces spring mix lettuce; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano (see Cook's Note); Kosher salt

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Level: Easy

Total: 40 min (includes marinating time)
Active: 20 min

Yield: 8 servings (16 cups)

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Ingredients

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/3 cup extra-virgin olive oil

1 tablespoon minced shallot

1 teaspoon honey

1/2 teaspoon Dijon mustard

1/4 teaspoon kosher salt

Pinch crushed red pepper

Italian Pizzeria Salad:

12 ounces marinated artichoke quarters, drained and halved lengthwise

10 1/2 ounces cherry tomatoes, halved

8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved

6 ounces pitted medium black olives, drained

1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces

5 ounces spring mix lettuce

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano (see Cook's Note)

Kosher salt

Directions

For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

Cook’s Note

If fresh oregano is unavailable, substitute 1/2 teaspoon dried oregano, added to the vinaigrette.

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Show: Valerie's Home Cooking

Episode: My Kind of Town: Chicago

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