Description
A refreshing and tangy St. Louis Italian Salad featuring a mix of iceberg and romaine lettuce, artichoke hearts, pimentos, and red onion, all tossed in a zesty red wine vinaigrette with freshly grated Parmesan cheese.
Ingredients
Salad
- 6 cups iceberg lettuce (one head), clean and chopped
- 2 cups romaine lettuce (⅓ head), clean and chopped
- 1 cup artichoke hearts, drained (6.5 ounce can, not marinated)
- ½ cup diced pimientos, drained (7 ounce jar)
- 1 cup red onion, sliced
Dressing
- ⅔ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper, freshly ground
Additional
- ⅔ cup parmesan cheese, freshly grated
Instructions
- Prepare the Salad: Wash and chop the iceberg and romaine lettuce. Dry the lettuce thoroughly to avoid a soggy salad. Add the chopped lettuce to a large bowl along with the drained artichoke hearts, diced pimientos, and sliced red onion. Toss gently to combine all salad ingredients evenly.
- Make the Dressing: In a sealable jar, combine the extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper. Secure the lid tightly and shake vigorously until the dressing is well emulsified and blended.
- Toss the Salad: Drizzle the prepared dressing over the salad mixture. Add the freshly grated Parmesan cheese, then toss everything together gently but thoroughly until the salad is evenly coated with the dressing and cheese.
Notes
- Ensure lettuce is well dried to keep the salad crisp and prevent it from becoming soggy.
- The use of fresh grated Parmesan cheese provides a richer flavor compared to pre-grated varieties.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days; shake well before using.
- Adjust salt and pepper in the dressing according to taste.
- For added texture, consider topping the salad with toasted pine nuts or croutons if desired.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
