House Recipe
Iceberg and romaine lettuce with crushed artichoke hearts, red onion, pimentos and parmigiano, tossed with red wine vinegar and olive oil.
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Ingredients
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Salad Base
Add-Ins
Dressing
Method
Preparation of Salad Base
- 1
Prepare the Lettuce
Wash the iceberg and romaine lettuce thoroughly under cold running water. Pat dry with paper towels or use a salad spinner to remove excess water. Chop the lettuce into bite-sized pieces.
Mixing the Salad
- 2
Combine Ingredients
In a large salad bowl, combine the chopped iceberg lettuce, chopped romaine lettuce, crushed artichoke hearts, diced red onion, diced pimentos, and grated Parmigiano-Reggiano cheese.
Preparing the Dressing
- 3
Make the Dressing
In a small mixing bowl, whisk together the red wine vinegar and olive oil until emulsified. Season with salt and pepper to taste.
Assembling the Salad
- 4
Toss and Serve
Pour the dressing over the salad mixture and toss gently until all the ingredients are evenly coated. Serve immediately.