Dave's Recipes

Bottomless Salad for Olive Us (x3 scale)

Recipe by user david

A delightful imitation of Olive Garden's famous bottomless salad, upgraded with homemade ingredients.

Prep: 15 min Cook: 10 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This salad recipe takes inspiration from Olive Garden's iconic bottomless salad but elevates it by using homemade panko-Parmesan crumbs, light olive oil, and Kalamata olives. Perfect for nostalgic dinners or a special gathering, it's a dish that combines familiar flavors with a touch of sophistication. Mixing the warm, toasty crumbs with fresh salad and a creamy Italian dressing creates a wonderful blend of textures and flavors. Serve this salad as a side dish for a larger Italian feast or as a refreshing main course. Be cautious while toasting the panko-Parmesan crumbs to avoid burning, and feel free to adjust the dressing according to your taste—you might not need all of it.

  • 1 1⁄2 cup light tasting olive oil
  • 3⁄4 cup red wine vinegar
  • 1⁄2 cup, 1 Tbsp (128 g) mayonnaise
  • 1⁄3 cup, 2 tsp grated parmesan cheese
  • 2 Tbsp (25 g) white granulated sugar
  • 1 Tbsp italian seasoning
  • 1⁄2 tsp onion powder
  • 1⁄2 tsp garlic powder
  • 1⁄4 tsp freshly ground black pepper
  • 1 1⁄2 cup light tasting olive oil
  • 3⁄4 cup red wine vinegar
  • 1⁄2 cup, 1 Tbsp (128 g) mayonnaise
  • 1⁄3 cup, 2 tsp grated parmesan cheese
  • 2 Tbsp (25 g) white granulated sugar
  • 1 Tbsp italian seasoning
  • 1⁄2 tsp onion powder
  • 1⁄2 tsp garlic powder
  • 1⁄4 tsp freshly ground black pepper

Add all dressing ingredients to a small blender or food processor and whirl until smooth and creamy. Refrigerate until ready to use.

  • 3 Tbsp (43 g) butter
  • 1 1⁄2 cup panko bread crumbs
  • 1 1⁄2 tsp garlic powder
  • 1 1⁄2 tsp italian seasoning
  • 1 cup grated parmesan cheese, freshly grated
  • 3 Tbsp (43 g) butter
  • 1 1⁄2 cup panko bread crumbs
  • 1 1⁄2 tsp garlic powder
  • 1 1⁄2 tsp italian seasoning
  • 1 cup grated parmesan cheese, freshly grated

To make Parmesan crumbs, melt butter in a small (8-inch) skillet over medium heat. Add the panko crumbs and mix well. Add the garlic powder and Italian seasoning and mix again. Continue to heat the crumb mixture, stirring constantly, until it turns golden brown and toasty. Be careful not to burn it. Transfer the hot crumb mixture to a shallow bowl and stir in the Parmesan. Let crumbs cool while you assemble the salad.

  • 6 quarts romaine hearts, chopped and packed
  • 9 Roma tomatoes, halved lengthwise and chopped
  • 1 1⁄2 cup pitted Kalamata olives
  • 18 pepperoncini peppers (optional), whole or sliced
  • 1 1⁄2 cup red onion, thinly sliced
  • 6 quarts romaine hearts, chopped and packed
  • 9 Roma tomatoes, halved lengthwise and chopped
  • 1 1⁄2 cup pitted Kalamata olives
  • 18 pepperoncini peppers (optional), whole or sliced
  • 1 1⁄2 cup red onion, thinly sliced

In a large bowl, combine lettuce, tomatoes, olives, peppers (if using), and onions.

Drizzle half the dressing over the salad and mix well using tongs. Add more dressing, if desired. You might not use all of it.

Drizzle half the dressing over the salad and mix well using tongs. Add more dressing, if desired. You might not use all of it.

Sprinkle cooled Parmesan crumbs over salad and serve immediately.

Sprinkle cooled Parmesan crumbs over salad and serve immediately.

Sources:

  • Every Salad Ever by Greta Podleski

Category:

Salads

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