casual yet elegant
The highlight of traveling back north is always a meal in Baltimore. Chiaparella's makes the BEST salad or so I remembered. Yep, another memory food! This time around, I found the salad to be way too rich and the serving is way too large, despite the fact that I actually shared one (can one person really eat this much?). I've become accustomed to the Forks Over Knives dressings with the NO oil policy. I was actually sick all night, just way way too rich for me.
it is a great looking salad / I like the red onion diced or thin slices
I have actually grown to love my version much better. It's much less creamy and rich and not near as heavy. (I think my trips to Baltimore are over.) Even though I previously posted this recipe, I'm listing it ONE MORE TIME. Enjoy!
add some cherry tomatoes for color
GARLIC GARLIC SALAD DRESSING:
1 cup olive oil
minced garlic (5 cloves)
1/2 cup wine vinegar
1 1/2 cup fresh grated Parmesan or Romano cheese (or vegan alternative)
1 Tbsp. oregano
Mix the above ingredients and let it set overnight if possible.
2 heads of lettuce, shredded
thinly sliced red onion
2 chopped hard boiled eggs
4 or 5 Italian peppers (optional for garnish)
Mix the above ingredients in bowl. Just before serving, pour on the dressing. Toss and serve.
For a main dish, top with calamari or grilled shrimp.