@dannylovespasta: Welcome to Big Ol’ Salad Week!! I’ve got 5 Big Ol’ Salads planned for this week, each one big enough to be a meal or the perfect side dish. A good salad is probably my favorite food after pasta, and this one is inspired by my new cookbook Italianish (available for preorder wherever books are sold!). I love providing my own spin on traditional dishes, and this Italianish Cobb Salad mixes both the typical and some Italian-inspired ones. I have to admit I ate this whole thing myself Italianish Cobb Salad Recipe: 1. Preheat your oven to 400F. Line a baking sheet with parchment paper and place 6 slices of prosciutto on top. Cook for about 10 minutes, until the prosciutto is crispy, then let cool and crumble into pieces. 2. Season 2 chicken breasts with salt, pepper, garlic powder, and paprika. Heat 1 tbsp olive oil in a skillet over medium heat and add the chicken. Cook for 5 to 7 minutes, until a sear develops on the bottom, then flip and cook for 5 to 7 more, until the chicken is fully cooked. Let it rest for 5 minutes then dice. (You can also use a rotisserie chicken for this). 3. Hard boil 2 eggs then peel and cut into quarters. Slice 1 avocado and 5-6 pepperoncini or banana peppers. Cut 1 cup cherry tomatoes in half and chop 2 tbsp parsley. Chop 2 heads of romaine. 4. To make the dressing, combine 1/4 cup red wine vinegar, 2 cloves minced garlic, 1 tbsp Dijon mustard, 1/2 tsp dried oregano, and a pinch of salt and pepper. Slowly add 1/2 cup olive oil while whisking to form a dressing. 5. To make the salad, place the romaine lettuce in a bowl. Then add the prosciutto, chicken, eggs, avocado, pepperoncini, along with 8 oz mozzarella balls, 1/2 cup roasted red peppers, and 1/2 cup olives. Sprinkle with the parsley and a pinch of salt and pepper. Add the dressing and serve.

Danny Loves Pasta

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Monday 28 April 2025 22:17:35 GMT