Lucci's Italian Salad Recipe
Mixed greens tossed in housemade bleu cheese dressing & topped with black olives, tomatoes, provolone & salami.
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Ingredients
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Salad
Housemade Bleu Cheese Dressing
Method
Housemade Bleu Cheese Dressing
Combine base
In a medium bowl, whisk together the mayonnaise, sour cream and buttermilk until smooth and slightly thick.
Add flavorings
Whisk in the white wine vinegar, Dijon mustard, honey (if using) and minced garlic until fully incorporated.
Add cheese and season
Fold in 1/2 cup of the crumbled bleu cheese (reserve the remaining 1/4 cup for garnish). Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning: add more salt, pepper, or a splash more buttermilk to reach desired tang and consistency.
Adjust consistency
If the dressing is too thick, whisk in up to 1 tablespoon extra-virgin olive oil or additional buttermilk, 1 tsp at a time, until it reaches a pourable but creamy consistency.
Rest (recommended)
Cover and refrigerate the dressing for at least 30 minutes to allow flavors to meld. Stir before using. Dressing will keep 3–4 days refrigerated in an airtight container.
Salad Assembly
Prepare produce
Wash and thoroughly dry the mixed salad greens. Core and cut the plum tomatoes into wedges or 1/2-inch dice to yield about 1 cup. Halve the pitted black olives if not already halved.
Prepare salami and provolone
If using round salami slices, fold or roll each slice for texture and place on a cutting board. Thinly slice or shred the provolone to create 4 ounces worth, then roughly tear or fan the slices for plating.
Toss greens with dressing
Place the greens in a large mixing bowl. Add 3 to 4 tablespoons of the bleu cheese dressing (reserve extra for guests) and gently toss until leaves are evenly coated. Add a teaspoon of lemon juice if you want extra brightness. Taste a leaf and add salt and pepper if needed.
Plate the salad
Divide the dressed greens among 4 plates (about 1.5 cups per serving). Evenly distribute the tomatoes and black olives over the salads.
Top with cheese and salami
Arrange or sprinkle the provolone over each salad and place 1–2 folded/rolled salami slices per plate (total 6 slices divided among 4 plates). Crumble the reserved 1/4 cup bleu cheese over the salads for added sharpness.
Finish and serve
Season each salad lightly with a pinch of kosher salt and a grind of black pepper. Serve immediately with remaining dressing on the side for guests to add more if desired.