Sunday, April 10, 2011
Provino's Salad Recipe
I see people on Pinterest are stealing this content. If you want the recipe, please visit this actual page. I will not reveal either the portion size or measurements of what is the world's best Italian salad, but only because this is the only known published recipe and I would like to leave a little mystery. Not to worry, after a couple of attempts, you'll get it.
Salad:
Iceberg Lettuce
Shredded Red Cabbage
Chick Peas (Garbanzo Beans)
Thinly Sliced White Onions
Quartered Tomatoes (Slicing)
Sliced Pickled Beets
Shredded Mozzarella Cheese
Sliced Cucumbers
Sliced Mushrooms
Dressing:
Salad Dressing Oil
Red Wine Vinegar
Finely Chopped Parsley, Basil and Oregano
Black & White Pepper
Salt
I also have the recipe for their rolls. That I will sell to the highest bidder with the bid starting at $1,000.
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8 comments:
Garlic rolls plzzz
garlic rolls plzz
I order my Provino's salad with only lettuce, cheese, and dressing. But when they bring the salad out, there's little pieces of light pink stuff on top. What is thestuff on top of the dressing called? Thanks.
It would be my guess that since most of the salads are prepared the same way ahead a couple of minutes ahead of time (5 more tables being sat, make 5 more salads), what you are seeing is the beet juice dying the mozzarella cheese before being removed to make the pre-made salad compliant with your instructions. But again, that's just a guess.
Red wine vinegar is pink.
1 cup extra virgin olive oil
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp salt
1 tsp black pepper
1 tsb juice from minced garlic
4 tbs lemon juice
5 tbs red wine vinegar
You nailed it Joe! Thanks a million
Rolls:
3/4 whole cup milk
3/4 cup water
1/2 cup white sugar
1 tsp salt
2 eggs
5 tsp active dry yeast
5 cups ap flour
1/2 cup melted margarine
Heat water, milk, sugar and salt until 105F-110F, pull off heat, add eggs and yeast. Pour mixture into bowl with the flour with a well in the middle (don't stir). Cover for 20-30 minutes. Add melted margarine, turn into KitchenAid, mix on slow, then medium for about 5 minutes, or kneed by hand for 20-25 minutes. Cover and let rise for another 20-30 minutes. Shape into balls and place onto parchment papered sheet pan, don't crowd. Let rise for yet another 20-30 minutes. Bake at 400F for about 15 minutes or pull when they are done as you like (usually about 13 minutes for me).
Butter Sauce for Rolls:
1 tbsp pre-minced garlic (don't do your own, it's too harsh)
1 cup melted margarine
Pour over still warm rolls.
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