On the Menu: Italian Chopped Salad & Garlic Knots

Italian Chopped Salad

A successful gathering all comes down to the food you serve. Yesterday we shared how you can pull together a simple and effortless meal for any group (friends, family, you name it!). Thanks to Amanda we are able to share two dishes you can easily make that will wow your guests and leave them wanting the recipes details. Both can be made in advance so that you can enjoy every minute your guests. 

Enjoy!


Italian Chopped Salad

Ingredients| Sacramento Street
2 bunches romaine lettuce, chopped
1 head of radicchio, quartered and chopped
1 6 oz jar artichoke hearts, quartered
1 cup cherry tomatoes, halved
½ cup assorted olives, pits removed and halved
6 oz fresh mozzarella
¼ red onion, thinly sliced
¼ cup Parmesan cheese, grated
2 Tbs. pine nuts, toasted
½ cup olive oil
¼ cup red wine vinegar
1 tsp. honey
1 tsp. dried oregano
salt and pepper

Directions | Sacramento Street

1.) In a large bowl combine the romaine lettuce, radicchio, artichoke hearts, tomatoes, olives, mozzarella, red onion, Parmesan and pine nuts.

2.) In a small bowl whisk together olive oil, red wine vinegar, honey, oregano and large pinch of salt and pepper. Drizzle dressing over salad and toss gently to combine. Serve immediately.

Garlic Knots
Garlic Knots

Ingredients| Sacramento Street

1 package store-bought pizza dough

2 sticks butter

3 Tbs. minced garlic

2 tsp. thyme, chopped

Coarse sea salt

Directions | Sacramento Street

Pre-heat oven to 375F.

1.) In a small saucepan, melt the butter. Add the garlic and cook over low heat until the garlic is fragrant about 2 to 3 minutes. Remove from heat.

2.) Cut the pizza dough into two halves.  Using a lightly floured rolling pin, roll dough out into a large rectangle, about 12 by 8 inches. Brush the dough with the garlic butter mixture. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on a parchment lined sheet tray.

3.) Sprinkle the tops of the knots with thyme and a pinch of salt. Repeat with remaining dough.  Cover with a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.

4.) Bake garlic knots until golden brown, about 20 minutes. Brush with any remaining garlic butter, sprinkle with salt and serve immediately.
Recipe by Amanda Frederickson for Sacramento Street | Photos by Suzanna Scott