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Hearty Italian Salad Recipe

Name: Pure Juice & Salads Hearty Italian Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce; 1 whole English cucumber; 2 whole Tomato (medium); 6 slices Salami, thinly sliced and cut into strips; 4 slices Cooked ham, thinly sliced and cut into strips; 1 cup Pickled red onion; 1 cup Parmesan cheese, shaved or grated; 1 cup Cooked couscous (coarse or Israeli/Moroccan as preferred); 8 leaves Fresh basil leaves (optional); 1 tsp Freshly ground black pepper; 0.5 tsp Kosher salt; 0.5 cups Extra-virgin olive oil; 3 tbs Red wine vinegar; 1 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Honey or maple syrup; 1 clove Garlic clove, minced; 1 tsp Dried oregano; 0.5 tsp Dried basil; 0.25 tsp Red pepper flakes (optional); 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper

Inspired by Pure Juice & Salads

Time25m

Serves4

Romaine, cucumber, tomato, salami, ham, pickled onion, Parmesan cheese, couscous and Italian vinaigrette

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Ingredients

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Salad

6 cups Romaine lettuce

1 whole English cucumber

2 whole Tomato (medium)

6 slices Salami, thinly sliced and cut into strips

4 slices Cooked ham, thinly sliced and cut into strips

1 cup Pickled red onion

1 cup Parmesan cheese, shaved or grated

1 cup Cooked couscous (coarse or Israeli/Moroccan as preferred)

8 leaves Fresh basil leaves (optional)

1 tsp Freshly ground black pepper

1/2 tsp Kosher salt

Italian Vinaigrette

1/2 cups Extra-virgin olive oil

3 tbs red wine vinegar

1 tbs Fresh lemon juice

1 tsp Dijon mustard

1 tsp Honey or maple syrup

1 clove Garlic clove, minced

1 tsp Dried oregano

1/2 tsp Dried basil

1/4 tsp Red pepper flakes (optional)

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Method

Salad

Prepare couscous

If using quick-cook couscous: bring 1 1/4 cups water and a pinch of salt to a boil, remove from heat, stir in 1 cup couscous, cover and let sit 5 minutes, then fluff with a fork and cool to room temperature. If using Israeli couscous, cook according to package until tender, drain and cool.

Wash and chop produce

Rinse romaine leaves thoroughly, spin or pat dry, then chop into bite-size pieces to yield about 6 cups. Peel (if desired) and halve the cucumber lengthwise, remove large seeds with a spoon if needed, then slice into 1/4-inch half-moons. Core and dice the tomatoes into medium pieces. Roughly tear basil leaves if using.

Prepare meats and cheese

Stack salami and ham slices, roll or fold and slice into 1/4-inch strips. Shave or grate Parmesan to equal about 1 cup. Measure out pickled red onion (store-bought or quick-pickled).

Assemble salad

In a large bowl, combine chopped romaine, sliced cucumber, diced tomato, cooled couscous, salami and ham strips, pickled red onion, and torn basil. Gently toss to mix.

Season

Sprinkle 1/2 tsp kosher salt and 1 tsp freshly ground black pepper over the tossed salad and toss lightly to distribute.

Italian Vinaigrette

In a jar or small bowl, combine 3 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake to combine.

Slowly stream in 1/2 cup extra-virgin olive oil while whisking (or pour into jar, add oil, cap and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.

If dressing chilled, bring to room temperature and whisk again before using to ensure it is well combined.

Dress salad just before serving: pour about 1/3 to 1/2 cup vinaigrette over the salad (start with less; you can add more to taste) and toss gently to coat all ingredients evenly. Reserve extra dressing on the side.

Finish with a generous sprinkle of shaved Parmesan and an additional crack of black pepper. Serve immediately.