You may also like
Categories:
champagne vinegar parsley mustard oregano thyme clove garlic extra-virgin olive oil kosher salt head Romaine white button mushrooms carrots celery blue cheese crumbles deli anchovies pepperoncini looks
Viewed: 36 - Published at: 6 years agoIngredients
- 3 tablespoons champagne vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon chopped fresh thyme
- 1/2 clove garlic, grated
- 3/4 cup extra virgin olive oil
- Kosher salt and pepper
- 1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)
- 1/2 head romaine, cut into bite-size pieces (about 8 cups)
- 8 white button mushrooms, rough chopped
- 2 carrots, peeled and roughly chopped
- 1 stalk celery, peeled and thinly sliced
- 4 ounces blue cheese crumbles (1/2 cup)
- 4 ounces deli sliced turkey breast, roughly chopped
- 2 to 4 anchovies packed in oil, whole
- Pepperoncini, to garnish
- Anything else that looks tasty in the fridge: throw it in!
Method
- For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic.
- While whisking, slowly add the olive oil.
- Season with salt and pepper and you're ready to rock.
- For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready.
- Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge!
