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Chicago's very own (I think) GARBAGE SALAD - Great for a party

post #1 of 3
Thread Starter 

We had a Memorial Day barbecue for eight people, and made this anything-goes salad...

 

http://abc7chicago.com/archive/7408848/

 

This recipe made plenty for at least 16 people as a side, so be careful; we had a lot left over.

 

We added other ingredients after the Garbage Salad served at Gatto's, another suburban Chicago restaurant:

 

can of hearts of Palm, cut into 1" lengths

can of sun-dried tomatoes, cut to 1" strips, and some of the oil.     TJ's has a nice jar of these, just the right size

can of marinated artichoke hearts, quartered

two or three times as many pepperoncini

 

As noted, this recipe is plenty for at least 16 people, so adjust as needed.  If you beef up - so to speak  - the protein it would make a nice  main course. Obviously, this is a recipe with plenty of room to improvise according to your tastes.

 

I have the impression  that this dish is as unique to Chicago as I have discovered Hot Giardinera to be.  Am I wrong about this?  I'd be interested to hear about similar, traditional  salads elsewhere.

 

Mike

 

What the heck- throw in some capers, too.  :lips:

travelling gourmand
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travelling gourmand
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post #2 of 3

An Italian version would be/:

 

Chopped romaine

Diced tomatoes

Diced pimientos

Diced Provolone

Diced red onions

Sliced scallions ,green part only

Diced Mortadella

Diced dry salami

Garbanzo beans

Fresh grated Grana

 

Best served with a creamy garlicky Italian dressing

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #3 of 3

Reminds me a little bit of a salad I recently made for the Beans challenge...: chick peas, eggs, roasted red bell peppers, tomatoes, cornichons, cucumbers, avocados, scallions, croutons, & Comté:

 

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