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