Big Italian Salad for Winter
Big, Italian salad made from pantry staples, lettuce, radicchio, cheese and summer sausage. Tossed in a zingy, creamy Pecorino vinaigrette. Perfect for those late fall or early winter days when you need a break from heavy food.
When is lettuce in season?
Lettuce fills the rows of a summer or fall garden– but winter? Hard, killing frost arrived like the angel of death well over a month ago in northern Wisconsin. Like every year, it brings many sadness and relief. Another growing season in the books. Now, we rest. Unless you grow lettuce through aquaponics, that is.
Rather than growing in soil, lettuce and other greens are grown in water. Fish tanks, really. Fish waste+ beneficial bacteria= useable nitrogen. Nitrogen makes for beautiful foliage. Perfect scenario for growing lettuce and other greens.
For this Italian salad, I used a combination of lettuce mix from Hillstar Aquaponics of Tomahawk, Wisconsin and radicchio. Radicchio, also known as Italian chicory, is a bitter green that stands up well to acidity. Early winter is the preferred time to enjoy it since frosty temperatures lessens the bitterness.
Pantry staples for winter salads.
Think: Pickled, canned, packed in oil. All great options to add a fresh bite to a winter salad.
Pepperoncini. Go for the sliced variety, no stems.
Black olives. Chop small if you don’t like the strong pungency of olives.
Marinated artichokes. Look for artichokes in clear jars that say “marinated,” or grilled for max flavor.
Sundried tomatoes. Look for packed in olive oil. If the jar is opened in the fridge, simply warm them up to liquify the oil. If the tomatoes are whole or in large pieces, chop up.
This salad is full of meat and cheese to balance out the brininess of the above ingredients. French green lentils also soak up some of the acid and flavor.
What lentils are best for a salad?
French green lentils are my preferred lentil because they hold their integrity after boiling. For easy salad construction, boil the lentils beforehand.
LENTIL COOKING TIPS
Ensure that water covers them throughout the whole cooking process.
Boil until they are soft but have a slight bite. They should not be mushy.
Refrigerate until ready to combine with the salad.
Do NOT add warm lentils to the salad. Doing this would wilt the lettuce and that is not the texture we are going for!
Pecorino vinaigrette details.
The black olives, pepperoncini and sun-dried tomatoes give the salad a slightly dressed taste and texture Pecorino vinaigrette lends salty, robust flavor and a bit of herby creaminess. Fresh parsley and garlic round out the flavor profile.
HOW TO MAKE PECORINO VINAIGRETTE.
First off, let me point out the key differences between pecorino and parmesan. Pecorino is made with sheep’s milk while parmesan is made with cows. Pecorino is saltier, more robust and overall, a stronger, tangier flavor. It works well in this recipe because of the amount of acid and bitterness present. The kick of honey rounds out the flavors. If you are in a pinch, parmesan or Parmigiano Reggiano can be substituted.
To make the salad combine the following ingredients:
Extra Virgin olive oil. When making a dressing, go for high quality olive oil. A good tip if you are unsure is look for a bottle that has a single source. This lessens the chance that it’s cut with cheap oils
Red wine vinegar. Robust flavor.
Dijon mustard and Greek yogurt. Both tangy additions that act as emulsifiers.
Garlic and parsley. Mincing garlic can sometimes be a pain. I find it easier to chop up the garlic and parsley together. Chop very fine.
Honey. For sweetness. Balances out acidity.
Pecorino cheese. It wouldn’t be Pecorino vinaigrette without Pecorino. Use the finest setting on a cheese grater or better yet, use a microplane. When measuring, pack the cheese down.
When dressing the salad, I find it easiest to toss with clean hands. No other tool works better!
Italian salad serving tips.
After dressing, allow the flavors to mingle in the refrigerator. I find this especially beneficial to the sliced raw onion. Takes the bite out but leaves the aromatic flavor. If you have time, let it sit overnight. This is a great salad option for meal prep!
Top with more cheese and pepper, if desired.
This salad is perfect for meal prep, a party, lunch, dinner, anytime!
Big Italian Salad
Ingredients
- 4 cups lettuce mix Hillside Aquaponics
- 4 cups radicchio
- 1.5 cups cooked French green lentils cooled
- 1/2 lb summer sausage cut into bite size pieces (Medow farm of Merril, Wis)
- 1/3 cup sun dried tomatoes packed in oil drained, chopped
- 3/4 cup sliced pepperoncini drained
- 1 cup black olives drained, sliced
- 1 thinly sliced shallot or small sweet or red onion (Use a mandolin)
- 1 cup marinated artichoke hearts drained and chopped
- 1 cup mozzarella balls drained
Pecorino Vinaigrette
- 1/3 cup Extra Virgin olive oil
- 3 tbsp red wine vinegar
- 1/3 cup packed Pecorino Romano cheese, finely grated
- 2 tbsp parsley finely minced to nearly a paste
- 1 garlic clove minced (can be minced with the parsley)
- 1 tbsp EACH Dijon mustard and plain full fat Greek yogurt
- 2 tsp honey
- 2 tsp oregano
- 1 tsp EACH thyme and fennel seed
- Salt pepper and red chili flakes, to taste
Instructions
- Combine all salad ingredients into a large bowl, preferably one with a lid.
- Make dressing by combining all ingredients. Shake well.
- Pour over salad. Toss with hands until well combined.
- Best served after 30 minutes- overnight in the refrigerator. Good for 2-3 days but will become wilted. It tastes so good, I don’t mind.
- Serve with more cheese and adjust salt and pepper, if desired.
