Jersey Salad

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.

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.

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