Prep 20 mins
Cook 0 mins
Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!
- 1⁄2 cup olive oil
- 1⁄4 cup mayonnaise
- 1⁄4 cup grated parmesan cheese (pre-grated in a pack or grate it yourself)
- 1⁄4 cup minced fresh parsley (if I have a little fresh basil, I throw that in too)
- 1 tablespoon sugar (I like to use honey)
- 1 tablespoon vinegar (red wine vinegar is good )
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 1 garlic clove, pressed
- 1 lemon, juice of
- 1 head romaine lettuce, roughly chopped
- 1⁄2 head iceberg lettuce, chunked (I like to use baby greens instead)
- 5 -6 whole pepperoncini peppers (Ree left them whole, but you can use sliced)
- 1⁄2 cup black olives
- 1⁄2 cup whole cherry tomatoes
- 1⁄2 small red onion, very thinly sliced into circles
- 1⁄3 cup grated parmesan cheese
- For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
- For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
I made this exactly as posted, adding some fresh basil, as suggested. I used kalamata olives and halved my cherry tomatoes. The salad itself was a great combination, and the dressing was pretty flavorful. However, I did find 1/2 cup olive oil was a bit too much and made the dressing more oily and rather thin. I will definitely make this again, reducing the olive oil. Thanks for sharing. Made for PRMR Tag Game.
Very good! I did leave out the olives as DDH doesn't care for them, but otherwise followed the recipe. Will definitely make again! Thanks for sharing, made for PRMR 2013/