ISO: Italian Restaurant Salad Recipe
Hey All! (This is my first time posting, I hope I'm following all the correct etiquette...) I am in search of a "recipe" for my favorite salad from a local restaurant chain. Provino's, Scallini's and Sam and Roscoe's (metro Atlanta area restaurants) all serve this salad family style. It comes cold in a wooden bowl and includes pickled beets, cucumber, tomato, mozzarella shreds, garbanzo beans, red onion, and salad greens with some kind of vinaigrette dressing. I'm sure that this isn't a concoction unique to these restaurants, but I can't seem to find a recipe that approximates the salad. When I try making it on my own it just isn't right! I think my main stumbling block is the vinaigrette. Any suggestions or insight into what might be missing?
i'll bet it is a traditional red wine vinegar dressing with dried oregano, maybe like this:
1 C. vegetable oil or olive oil, or a blend
1/2 C. red wine vinegar
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. crushed chili pepper
1/2 tsp. minced garlic
does it have basil in the dressing or salad?
welcome to chowhound! you might also ask over on the "southeast" board.
what have you tried for the dressing? That alone can completely change the whole salad. Depends on the acid you use and of course any flovers from herbs. I prefer lemon juice for my acid, but often love rice vinegar, but then again love white balsamic too. Was it a dark vinegarett or light? There is a fantastic recipe on epicureous for a grilled vegetable salad that has a to die for vinegarett. I can't link from my phone,,,,sorry. I would try diff acids and herbs.
I remember that it was definitely a light vinegrette. And it had seasonings which I would guess were s & p and dried herbs. I think I did 3 parts oil to 1 part balsamic with dried "italian seasoning." It was not quite right. I'll look around on Epi to see if I can find the recipe you're talking about, thank you!