Special request for homemade vinegar and oil dressing and croutons at Pasta Plus photographed on Jan. 30, 2019, at Pasta Plus in Clayton. Photo by Laurie Skrivan, lskrivan@post-dispatch.com
Laurie Skrivan •
1 cup extra virgin olive oil
¾ teaspoon dried oregano
¼ teaspoon coarsely ground black pepper
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
2 cups bite-sized cubed bread from Italian hoagie buns
Oil for pan- or deep-frying
10 cups mixed Romaine and iceberg lettuce with carrot shreds, red onion slivers and red cabbage
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8 pepperoncini (optional)
1 cup sliced black olives (optional)
Notes: Use a good quality olive oil that is fruity, slightly bitter and pungent for this dressing. The tart and robust flavor of the red wine vinegar is essential to the flavors in this classic dressing. Don’t substitute another vinegar. You can sample olive oils and vinegars at Extra Virgin, an Olive Ovation is located at 8829 Ladue Road, and at Vom Fass is at 7314 Manchester Road, Maplewood.
• Using a jar with a tight-fitting lid or a shaker bottle designed for dressings is the easiest way to blend this dressing. Leftover dressing should be refrigerated, then shaken again after it comes to room temperature.
• If pan frying the croutons, a cast iron skillet works well.
1. Add 1 cup olive oil, vinegar, oregano, basil, salt and pepper to a shaker bottle or a jar with a tight-fitting lid and shake very well to blend.
2. To make the croutons, first mix garlic powder and parsley together. Place in a brown paper bag and set aside.
3. Next, choose a frying technique.
4. If using a deep fryer, fry the bread pieces following the manufacturer’s directions. At the end of the fry, place the croutons on paper towels to drain. Add half the croutons to the paper bag holding the garlic/parsley mixture. Toss to coat, then place on a rack to cool. Repeat with remaining cubes.
5. To pan-fry the croutons, warm an 8-inch cast-iron skillet over medium-low heat. Add about 1/3 cup oil, raise heat to medium high and cook until the oil begins to shimmer. Test the heat by flicking a few crumbs into the skillet. The oil should bubble up around the crumbs. Add the cubed bread and toss to brown all sides. Add half the croutons to the paper bag holding the garlic-parsley mixture. Toss to coat, then place on a rack to cool. Repeat with remaining cubes.
6. Toss dressing and croutons with salad mix and plate individually. If desired, top with pepperoncini and black olives.
Per serving (based on using 1/3 cup oil for croutons): 415 calories; 40g fat; 5g saturated fat; 0mg cholesterol; 3g protein; 15g carbohydrate; 1g sugar; 2g fiber; 392mg sodium; 63mg calcium
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