Campisi's House Salad - Defined Dish's version

 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!