This is another hearty, entree-worthy salad. Before I get into the recipe, let me explain the name of the salad. Pagliacci is an opera- the Clown, which would seem to be a funny name for a salad. Actually, Pagliacci is the name of a chain of pizza parlors in Seattle.
When we visited my muse in Seattle, we would often order a pizza from the Pagliacci Pizza Parlor, and also get a salad. We really liked the salad, and after several times, my wife Marlys deconstructed the salad so we could make it at home when we were not in Seattle. So what better name for the salad than the name of the pizza parlor from which we learned about it.
This salad is very neutral in flavor; it does not contain anything that should bother anyone, and it is very open to adding other flavors. I could easily see adding pepperocini or even nuts of some sort providing the audience does not have a problem with the addition.
In the recipe, the measurements are those I used in making the salad. They are a suggestion, and might be changed for you own version of the salad. I took this photo showing the ingredients before all the chopping and cutting.
- 2 hearts of Romaine lettuce
- 1 red Bell pepper
- 1/2 red onion
- 16 oz can garbonzo beans, drained
- 4 oz salami
- 8 oz Provolone cheese
- 1 teaspoon Dijon mustard
- 1 1/2 Tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- in a small bowl whisk together the mustard, vinegar and oil to make an emulsion. Season with salt and pepper.
- Chop the lettuce into bite size pieces- about 1 inch square
- Chop the red pepper into 1/4 inch pieces; chop the onion into similar size pieces.
- Cut the salami and cheese into pieces similar to the lettuce.
- Combine the lettuce, red pepper, onion, beans, salami and cheese in a large bowl. Pour the mustard emulsion over and mix the salad well