Recipe: Jersey Salad

updated May 1, 2019
Jersey Salad
This colorful green garden salad is inspired by the produce-packed Jersey salad at Delancey in Seattle.

Serves6

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(Image credit: Joe Lingeman)

Seattle isn’t known as a pizza town. But Delancey, the Seattle pizza mecca owned by Brandon Pettit and Molly Wizenberg (of Orangette fame), is simultaneously a regular neighborhood pizza joint and a top destination for the world’s fooderati. Go for the thin-crust pies wood-fired to a bubbly crisp, but don’t forget the rest of the menu. A seasonal rotation of salads (including their Jersey Salad, created to pay homage to Brandon’s New Jersey childhood memories) are a can’t-miss.

The Jersey is the most perfect incarnation of what you might find at a pizzeria in the Garden State — lettuce, carrots, cabbage, croutons, and a vinegar-forward dressing, all tossed together in a fat pile that tastes right at home in Seattle. All alone, it makes a killer meal. If only your dining companions would ask you to decide between raw and fresh-baked chocolate chip cookies with sea salt, the way the servers do after dinner at Delancey.

(Image credit: Charity Burggraaf)

Jersey Salad

This colorful green garden salad is inspired by the produce-packed Jersey salad at Delancey in Seattle.

Serves 6

Nutritional Info

Ingredients

For the Jersey croutons:

  • 1 teaspoon

    dried oregano

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    garlic powder

  • 1/4 teaspoon

    freshly ground black pepper

  • 3 tablespoons

    olive oil

  • 4 cups

    (1-inch) bread cubes, from about 1/2 a baguette

For the Jersey dressing:

  • 1/2 cup

    red wine vinegar

  • 1/2 cup

    finely grated Grana Padano or Parmesan cheese

  • 2 teaspoons

    garlic powder

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    dried oregano

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/8 teaspoon

    red pepper flakes

  • Pinch

    sugar (optional)

  • 1 cup

    olive oil

For the salad:

  • 1 head

    romaine lettuce, cut into 1-inch pieces

  • 2 cups

    thinly sliced red cabbage (from about 1/4 of a small head)

  • 1

    large carrot, peeled and cut with a vegetable peeler into ribbons

  • 2 ounces

    finely grated Grano Padano or Parmesan cheese

Instructions

  1. Make the croutons: Arrange a rack in the middle of the oven and heat to 350°F. Place the oregano, salt, garlic powder, and pepper in a small bowl and stir to combine; set aside.

  2. Place the bread cubes and oil in a medium bowl and toss to combine. Set aside to soak for a few minutes, then add the oregano mixture and toss to coat.

  3. Spread the croutons onto a rimmed baking sheet in an even layer. Bake until lightly browned, about 10 minutes. This makes about 3 cups of croutons; you'll need 1 cup for the salad.

  1. Make the dressing: Place the vinegar, cheese, garlic powder, salt, oregano, black pepper, red pepper flakes, and sugar if using in a medium bowl and whisk to combine.

  2. While whisking, slowly drizzle the oil into the vinegar mixture until emulsified. This makes about 2 cups, you'll need 1/4 to 1/2 cup for the salad.

  1. Make the salad: Place the romaine, cabbage, and carrots in a large bowl, drizzle with about 1/4 cup of the dressing, and toss to combine. Taste and add more dressing if needed. Add 1 cup of the croutons and toss again. Top with more grated cheese and serve immediately, as this salad is best eaten immediately.

Recipe Notes

  • Cheese: Use the rasp side of a box grater to get very finely grated cheese, similar to the texture in Kraft Parmesan cheese from the green canister.
  • Storage: Leftover croutons can be stored in an airtight container at room temperature for a few days. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days. Re-whisk before using.