If you live or have lived in the Dallas area, then you have probably eaten at Campisi's. I lived there in my twenties and I love Campisi's.
Alex from The Defined Dish just shared her version of this salad on her instagram. She nailed it. I made it Sunday night with grilled chicken and I had it again last night. I highly recommend. I feel like salads never use Iceberg lettuce anymore and the Iceberg with the yummy dressing and a little bit of green olives and pepperoncini's - so yummy. I might have it again today.
Everyone should follow Alex at The Defined Dish or purchase her cookbooks. She is a fabulous cook and recipe creator!
Campisi's Salad - from Alex at The Defined Dish
Ingredients needed:
White Vinegar
EVOO
Chopped clovs of garlic
Grated Parmesan Cheese
Pepperoncin's
Large pitted Green Olives
Sugar
Chopped clove of garlic
Kosher Salt/Freshley ground pepper
Iceberg Lettuce
Dressing - Mix in a small glass jar with a lid.
1/3 cup white vinegar
3 Tbsp Extra Virgin Olive Oil
2 Tbsp grated Parmesan Cheese
1 Tbsp of olive brine (from the jar of green olives)
1 Tbsp. pepperoncini juice
little sugar
chopped garlic clove
salt
freshly ground pepper
Mix and store in the jar. ( I didn't use all of mine the first night)
Salad -
Roughly chop Iceberg lettuce. I only chopped what we needed for dinner. I chopped more the next night. Add a few chopped green onion and a few large pitted green olives. Toss with dressing. I would start of with a little to coat - you don't want your salad floating in dressing.
To serve -
Pile salad mixture high on plate. Top with more grated Parmesan cheese and top with more freshly ground black pepper. Serve with1 or 2 olives on the side and 1or 2 pepperoncini's on the side. Enjoy as is or with pizza or like we did.. with grilled chicken. I like a little bit of pepperoncini so I diced mine and tossed it in the salad.
Enjoy!
