Giuliana’s Italian Salad
Recipe by RPM Italian
Giuliana’s Italian Salad has been a favorite on RPM Italian‘s menu from day one and for good reason. Inspired by Partner Giuliana Rancic, this elegant, yet satisfying, salad is loaded with savory salami, crisp veggies, and a zesty Lambrusco vinaigrette that bring everything together in the tastiest way. Perfect for serving all year round, this timeless dish is sure to make it into your regular rotation for special occasions or anytime.
Giuliana’s Italian Salad
A crunchy, colorful combo of Italian flavors
Yield: 2 servings
Ingredients:
FOR SALAD
½ cup iceberg lettuce, julienned
¼ cup roma crunch lettuce, julienned
2 Tbsp. radicchio, julienned
2 pepperoncini, sliced
20 Castelvetrano olives, quartered
1 small cucumber, peeled, seeded and julienned
¼ cup salami, julienned
¼ cup provolone cheese, julienned
¼ cup fresh basil, roughly chopped
2 small roma tomatoes, quartered
¼ cups chickpeas
2 Tbsp. ricotta salata, grated
2 radishes, julienned
5 Tbsp. Lambrusco vinaigrette (ingredients and recipe below)
1 lemon, quartered
Salt, to taste
18 basil leaves
Oregano, to taste
Black pepper, 4 turns
FOR LAMBRUSCO VINAIGRETTE
½ cup Giaccomo Lambrusco vinegar
1¼ cups Partanna Extra Virgin Olive Oil
1 shallot, brunoise
Salt, to taste
Method:
1. To make dressing, whisk together all ingredients. (NOTE: Recipe makes 2 cups of vinaigrette, which can be stored in a covered container and refrigerated for up to one week.)
2. In a large mixing bowl, toss all salad ingredients together except for the last 5.
3. Add two squeezes of lemon and a pinch of salt; check for seasoning and add more salt to taste.
4. Place salad into a large serving bowl, piling as tall as possible in the center.
5. Garnish with fresh basil leaves, oregano to taste and 4 turns of cracked black pepper.
