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Restaurants›The Laurel›Our Chopped House Salad Recipe

Our Chopped House Salad Recipe

Inspired by The Laurel

Time20m

Serves4

Romaine, crispy parmesan, pickled hot peppers, onion, olives, red wine vinaigrette

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Ingredients

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Salad

6 cups Romaine lettuce

3 cups Crispy Parmesan (fried or baked Parmesan crisps), broken into bite-sized pieces

3 tbs Pickled hot peppers (e.g., pepperoncini or pickled banana peppers), sliced into rings

1/2 cup Red onion, thinly sliced

3/4 cup Kalamata olives, pitted and halved

Red Wine Vinaigrette

1/2 cup Extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 tsp Garlic, minced

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Finishes & Optional

1/4 cup Freshly grated Parmesan (to finish)

1 tsp Lemon juice (optional, to taste)

Method

Salad

1

Prepare lettuce

Wash the romaine leaves, spin or pat dry, then chop into roughly 1-inch pieces to yield about 6 cups. Transfer to a large serving bowl.

2

Prepare onion and olives

Thinly slice 1/2 cup of red onion and add to the bowl with the chopped romaine. Pit and halve the Kalamata olives and add them as well.

3

Add pickled peppers and parmesan crisps

Add the sliced pickled hot peppers (about 3 tablespoons) to the salad. Break the crispy Parmesan into bite-sized pieces and fold gently into the greens to keep them from fully sogging before serving.

Red Wine Vinaigrette

4

In a small jar or bowl, combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake to combine.

5

Slowly stream in 1/2 cup extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add up to 1 teaspoon lemon juice for brightness if desired.

Assembly & Finish

6

Pour about 4 tablespoons of the red wine vinaigrette over the chopped salad (reserve more on the side). Toss gently but thoroughly to evenly coat the greens, onions, olives, peppers, and Parmesan crisps.

7

Scatter 1/4 cup freshly grated Parmesan over the top and give a final gentle toss. Serve immediately so the crispy Parmesan pieces remain texturally distinct. Pass remaining dressing on the side.