Salad Recipes

Recipe: Jersey Salad

Image Credit: Joe Lingeman

Seattle isn't known as a pizza town. But Delancey, the Seattle pizza mecca owned by Brandon Pettit and Molly Wizenberg (of Orangette fame), is simultaneously a regular neighborhood pizza joint and a top destination for the world's fooderati. Go for the thin-crust pies wood-fired to a bubbly crisp, but don't forget the rest of the menu. A seasonal rotation of salads (including their Jersey Salad, created to pay homage to Brandon's New Jersey childhood memories) are a can't-miss.

The Jersey is the most perfect incarnation of what you might find at a pizzeria in the Garden State — lettuce, carrots, cabbage, croutons, and a vinegar-forward dressing, all tossed together in a fat pile that tastes right at home in Seattle. All alone, it makes a killer meal. If only your dining companions would ask you to decide between raw and fresh-baked chocolate chip cookies with sea salt, the way the servers do after dinner at Delancey.

Image Credit: Charity Burggraaf

Jersey Salad

Serves 6

For the Jersey croutons:
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 cups (1-inch) bread cubes, from about 1/2 a baguette

For the Jersey dressing:
1/2 cup red wine vinegar
1/2 cup finely grated Grana Padano or Parmesan cheese
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
Pinch sugar (optional)
1 cup olive oil

For the salad:
1 head romaine lettuce, cut into 1-inch pieces
2 cups thinly sliced red cabbage (from about 1/4 of a small head)
1 large carrot, peeled and cut with a vegetable peeler into ribbons
2 ounces finely grated Grano Padano or Parmesan cheese

Make the croutons: Arrange a rack in the middle of the oven and heat to 350°F. Place the oregano, salt, garlic powder, and pepper in a small bowl and stir to combine; set aside.

Place the bread cubes and oil in a medium bowl and toss to combine. Set aside to soak for a few minutes, then add the oregano mixture and toss to coat.

Spread the croutons onto a rimmed baking sheet in an even layer. Bake until lightly browned, about 10 minutes. This makes about 3 cups of croutons; you'll need 1 cup for the salad.

Make the dressing: Place the vinegar, cheese, garlic powder, salt, oregano, black pepper, red pepper flakes, and sugar if using in a medium bowl and whisk to combine.

While whisking, slowly drizzle the oil into the vinegar mixture until emulsified. This makes about 2 cups, you'll need 1/4 to 1/2 cup for the salad.

Make the salad: Place the romaine, cabbage, and carrots in a large bowl, drizzle with about 1/4 cup of the dressing, and toss to combine. Taste and add more dressing if needed. Add 1 cup of the croutons and toss again. Top with more grated cheese and serve immediately, as this salad is best eaten immediately.

Recipe Notes

  • Cheese: Use the rasp side of a box grater to get very finely grated cheese, similar to the texture in Kraft Parmesan cheese from the green canister.
  • Storage: Leftover croutons can be stored in an airtight container at room temperature for a few days. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days. Re-whisk before using.
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