This is something that we always have during family gatherings. It has a flavor unlike anything else and is really simple to put together. I usually prepare it the night before, separating the salad ingredients into two separate bowls and storing the dressing in a third one; right before serving, I mix the two together.
Ingredients
- Iceberg lettuce, one head
- 1/2 a head of romaine lettuce
- 1 drained artichoke heart from a can
- 1 medium-sized red onion, thinly sliced
- 1 pimiento jar
- 2/3 cup of olive oil
- 1/3 cup of red wine vinegar
- 1/4 teaspoon of ground black pepper
- Salt, 1 teaspoon
- The equivalent of a third of a cup of parmesan
Instructions
- Place the lettuce, artichoke hearts, onion, and pimiento in a large salad bowl and toss to combine. Set the bowl aside.
- Put the remaining ingredients into a secure lid container and mix them together.
- Vigorously shake the jar until all of the ingredients are combined.
- After pouring the dressing over the salad, toss it until it is evenly distributed.
- Marinate by placing it in the refrigerator for about half an hour before serving.
- Note that you should not add the dressing more than half an hour before you plan to serve it since the acids in the dressing will start to break down the lettuce, which will cause it to become limp.
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FAQs
Why is a salad served in a house called a house salad?
The name “house salad” comes from the fact that many restaurants, which are referred to as “houses,” serve it as their standard or appetizer salad. A house salad is a low-cost option with only the bare minimum of ingredients. It is an excellent choice as a first dish or as a foundation for more complex salads.
Why do salads at restaurants taste better than those made at home?
The ingredients used in restaurants are of the highest quality.
If you are a home cook, you have an advantage over people who work in professional kitchens since you can shop for just a few fresh, in-season goods that you will use immediately without having to go to a specialty store.
How do restaurants get their salads to have such a satisfying crunch?
They Make Use of Containers That Are Perforated
The utilization of perforated bins is essential to maintain the lettuce’s freshness and crispness at all times. They are stored in containers that are perforated to promote air circulation within the refrigerators of restaurants. Lettuce needs air and just a touch of moisture in order to maintain its characteristic crunchiness.
Pasta House Salad Recipe
Ingredients
- Iceberg lettuce, one head
- 1/2 a head of romaine lettuce
- 1 drained artichoke heart from a can
- 1 medium-sized red onion, thinly sliced
- 1 pimiento jar
- 2/3 cup of olive oil
- 1/3 cup of red wine vinegar
- 1/4 teaspoon of ground black pepper
- Salt, 1 teaspoon
- The equivalent of a third of a cup of parmesan
Instructions
- Place the lettuce, artichoke hearts, onion, and pimiento in a large salad bowl and toss to combine. Set the bowl aside.
- Put the remaining ingredients into a secure lid container and mix them together.
- Vigorously shake the jar until all of the ingredients are combined.
- After pouring the dressing over the salad, toss it until it is evenly distributed.
- Marinate by placing it in the refrigerator for about half an hour before serving.
- Note that you should not add the dressing more than half an hour before you plan to serve it since the acids in the dressing will start to break down the lettuce, which will cause it to become limp.
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