Chicago-Style Garbage Salad
Is this guy serious? Does he really think anyone wants to make something called “garbage salad”? If you are from Chicago, you know the answer is a resounding “Yes!” This salad is similar to a chopped salad, but with more protein than that venerable American offering, in the form of salumi and cheese – not unlike antipasti. I make this at home all the time with whatever veggies, salumi, and cheese we have in the house and the boys scarf it right up. The work is in the prepping – chopping, trimming, slicing – but once that’s done (and it can be done a little ahead of time), it’s just a matter of pitching everything into a big bowl and tossing with dressing. Use as many of the ingredients here as you can, or add your own. My “garbage” may not be your “garbage”!
In a large mixing bowl, mix together the iceberg and romaine lettuce, cucumber, radishes, red and yellow roasted peppers, celery, tomatoes, and onion. Add the provolone and salumi and toss to mix. Add the beans, olives, pepperoncini, croutons, and half of the Parmesan and toss again.
Spoon the dressing over the salad and toss to coat. Sprinkle with the remaining Parmesan, the parsley, salt, pepper, and a drizzle of olive oil. Serve immediately.