Every Tuesday the Deans get together for a working lunch. Each week a different dean is responsible for providing the food. This is the last time my wife will be providing the food—she is going back to being an Anthropology professor—so Jan asked me to make the lunch.
Several of the deans are vegetarians and one is a Vegan. Other deans are carnivores. Making a lunch to suit both parties is a challenge.
Jan asked me to make a salad bar, fresh crackers—Vegan and non-Vegan—and a selection of schmears: Artichoke and spinach; roasted carrot and pepper hummus; and guacamole. For the salad, I plan to make a basic lettuce salad and provide a selection of add-ins—including salami for the meat eaters. By building their own salads, Vegan and non-Vegan will be equally happy.
Catering Fail: I, of course, left the jar of dressing on the counter. as I took all of the food downtown for the lunch. The deans had to make do with last minute bought dressing.
Karl’s Italian Salad Bar
¼ cup extra-virgin olive oil
2 Tbs. red wine vinegar
½ tsp. dried oregano
½ tsp. dried basil
¼ tsp. black pepper
1 clove garlic, smashed
pinch kosher salt
1 large head of romaine lettuce, coarsely chopped
1 butter lettuce, coarsely chopped
On the Side add-ins
½ cup petite carrots
2 celery stalks, thinly sliced
¼ cup red and green onion, diced
½ cup Peperoncini, sliced
¾ cup salami, cut into small bars
½ cup cherry tomatoes
2 zucchini, sliced
1. Mix the dressing ingredients in a small lidded jar, shake well, and let meld for at least 15 minutes.
2. Add the lettuces to the salad bowl and toss to mix.
3. Serve the, carrots, celery, red and green onion, Peperoncini, salami, tomatoes,tomatoes, and zucchini into in small bowls, around the main dish, for the dinners to add as they wish.
4. Put the dressing beside the salad for diners to add as they will.
Tip: Shake the dressing one last time before serving.