A Ridiculously Big Salad I invented because I missed a sub I used to get at Wegmans, so looked up the ingredients and bought them at the deli. Originally, I called this my sub salad, but I upgraded the name to antipasto salad.
This is freaking heaven in my mouth.
For four days, this is what I get from the deli:
- 1/4 pound each of hot ham, capocollo, sopressata, pepperoni
- 1 pound of liverwurst (not part of the sub, but I rarely get organ meat in my diet, and this is a good place to add it).
- 1/4 lb of mild provolone and/or fresh mozzarella
- sliced dill pickles (I use real fermented ones!)
- black olives
- diced red onion (but scallions are lower carb, and currently free in my garden)
- giardiniera (I plan to ferment some this fall)
My first time, I bought a couple bags each of butter lettuce and of Italian mix (romaine, radicchio, endive). But until my garden stops producing ridiculous amounts of lettuce, I’m not buying anymore lettuce!
- 4 cloves garlic
- 1 tsp unground sea salt
- 2 TB sun-dried tomatoes, canned in olive oil
- 2 TB fresh basil
- 2 TB fresh parsley
- 3 fresh rosemary needles
- 4 fresh thyme leaves
- 1 cup extra virgin olive oil
- 1/4 cup of Parmigiano-Reggiano, freshly grated
- 1/2 cup red wine vinegar
- 1 tsp dry oregano
- 1 tsp freshly ground black pepper
- pinch of red pepper flakes
I like having the fast, easy recipes of the Ridiculously Big Salad book in my pocket when I need them, but given I spend so much less time in the kitchen generally, sometimes I’m willing to do a bit more work.
My dressing is quite a bit more complex than Amanda’s recipes, but that’s why I make a 4-day batch at once.
- Add garlic and salt to a mortar and pestle and process until it forms a paste.
- Add tomatoes and grind briefly just to to mix the oil in.
- Add all the fresh herbs and grind until it’s a relatively homogenous paste (rosemary just has to be broken in half, not ground all the way up).
- Scrape into pint-size jar and add 1 cup extra virgin olive oil right away to let the flavors infuse into the oil before continuing.
- Add cheese, vinegar, oregano and both peppers.
- Cap and store on counter so flavors will continue to infuse.
Note that this dressing doesn’t refrigerate well; the olive oil will solidify. If you want to refrigerate it, then take it out a half hour early so the olive oil melts.
Also, it’s not emulsified, so will need to be shaken just before use.