Equipment
* optional
Ingredients
Vegetables
- 1 romaine lettuce heart, fresh
- ¼ red onion, peeled
Tangy Garlic Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 garlic, fresh
- 2 g dried oregano
- 3 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Finely shred the Romaine lettuce horizontally (shaved style, about 3-5mm thick). Thinly slice the red onion into half-moons.
Wash the shredded lettuce in cold water and dry thoroughly using a salad spinner. It must be bone-dry for the vinaigrette to adhere.
Grate or mince the garlic into a paste. Combine with red wine vinegar, dried oregano, salt, and pepper in a small bowl. Whisk while slowly streaming in the olive oil to emulsify.
Place the lettuce and red onion in a large bowl. Pour the vinaigrette over the vegetables and toss aggressively until every strand is coated and glossy.
Taste and adjust salt if needed. Serve immediately as a salad or pile high onto sandwiches.
Chef's Notes
- This recipe mimics the 'dressed' component of a New Orleans Po' Boy or an Italian Grinder; it is seasoned more aggressively than a side salad to stand up to bread and meats.
- If you find raw red onion too overpowering, soak the sliced onions in ice water for 10 minutes before drying and adding to the salad.
- For an even closer approximation to sub-shop style, add a pinch of dried chili flakes or a teaspoon of pickled pepper juice to the dressing.
Storage
Refrigerator: 1 day — Best eaten immediately. Undressed components keep for 2 days.
