The Pasta House Co. is a St. Louis Tradition. Founded in 1974 it has been a popular Italian family restaurant for as far
back as I can remember. They are known
for their Italian salad that has graced many a local and not-so-local table
(thanks to the prolific sharing of their recipe), and adorned our deck table
last night as we enjoyed light dinner fare along with a beautiful autumn
sunset.
The “official” recipe is below. I make a few
changes in the dressing in that I add a teaspoon of sugar and a half teaspoon of
dried mustard giving it a bit more zing, and toss in a spoonful or two of homemade croutons.
The Pasta House Co.
Special Salad
Ingredients:
1 Head Iceberg Lettuce
1/3 Head Romaine Lettuce
1 cup Artichoke Hearts
1 cup sliced Red Onions
1 cup diced Pimentos
2/3 cup Olive Oil
1/3 cup REGINA wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup freshly grated Parmigiano cheese
Procedure:
Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of iceberg lettuce in half, pulling the heart of lettuce out of both halves and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place both kinds of lettuce into mixing bowl.
Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. DRAIN PIMENTOS COMPLETELY or salad will turn red. Measure the onions and pimentos and add to lettuce.
Add Olive Oil, Vinegar, salt, pepper and toss. Then add Parmigiano cheese. Toss until all is mixed completely and serve. Serves four.
Makes 1-2 Servings
Ingredients:
1 Head Iceberg Lettuce
1/3 Head Romaine Lettuce
1 cup Artichoke Hearts
1 cup sliced Red Onions
1 cup diced Pimentos
2/3 cup Olive Oil
1/3 cup REGINA wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup freshly grated Parmigiano cheese
Procedure:
Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of iceberg lettuce in half, pulling the heart of lettuce out of both halves and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place both kinds of lettuce into mixing bowl.
Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. DRAIN PIMENTOS COMPLETELY or salad will turn red. Measure the onions and pimentos and add to lettuce.
Add Olive Oil, Vinegar, salt, pepper and toss. Then add Parmigiano cheese. Toss until all is mixed completely and serve. Serves four.
Makes 1-2 Servings
I'm linking this post to Tablescape Thursday, not so much for the table setting, but here this gorgeous table is the whole show!
1 comment:
Beautifl table! I've made that Pasta House salad several times and it does taste exactly as the restaraunt's salad. Thanks for sharing it. You've done a great service to salad lovers.
Linda
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