Casa Salad
0 mins
Serves 12
A restaurant-style Italian house salad with a rich anchovy-based dressing, featuring a blend of lettuces, bell peppers, green onions, and a trio of cheeses topped with bacon and croutons.
Ingredients
Scale:
1x
- 6 anchovy fillets
- 2 cups olive oil
- 1 cup wine vinegar
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon oregano
- Iceberg lettuce
- Romaine lettuce
- 1 red bell pepper
- Green onions, chopped
- Parmesan cheese, shredded
- Mozzarella cheese, shredded
- Provolone cheese, shredded
- Bacon bits, crumbled
- Croutons
Instructions
- For the dressing: Add anchovies, vinegar, cornstarch, sugar, salt, pepper, garlic powder, and oregano to a blender.
- Blend until smooth, then gradually add the olive oil while blending to create an emulsion.
- For the salad: Combine a mixture of iceberg and romaine lettuce in a large salad bowl.
- Add chopped red bell pepper for color and sweetness.
- Add chopped green onions, including the green parts.
- Add shredded Parmesan, mozzarella, and provolone cheeses.
- Sprinkle with crumbled bacon bits.
- Top with croutons.
- Just before serving, add dressing to taste and toss thoroughly to coat all ingredients.
Tips
This recipe makes a large batch of dressing - you can halve the recipe or store the extra in the refrigerator for up to a week. The cornstarch helps to stabilize the dressing and keep it from separating. For best results, use fresh, crisp lettuce and chop all ingredients to similar sizes for even distribution. The dressing has a strong flavor, so start with less than you think you'll need and add more to taste.
Salad Dressing