Equipment
* optional
Ingredients
Vegetables
- 1 romaine lettuce heart, fresh
- ¼ red onion, peeled
Tangy Garlic Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 garlic, fresh
- 2 g dried oregano
- 3 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 119 kcal
- Protein
- 1 g
- Carbohydrates
- 4 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 298 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 187 mg
- Calcium
- 35 mg
- Iron
- 1.0 mg
- Magnesium
- 12 mg
- Phosphorus
- 25 mg
- Zinc
- 0.2 mg
- Vitamin A
- 273 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 74 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.2 mg
- Folate
- 88 mcg
- Water
- 76 g
Sources: USDA FoodData Central
Method
Finely shred the Romaine lettuce horizontally (shaved style, about 3-5mm thick). Thinly slice the red onion into half-moons.
Wash the shredded lettuce in cold water and dry thoroughly using a salad spinner. It must be bone-dry for the vinaigrette to adhere.
Grate or mince the garlic into a paste. Combine with red wine vinegar, dried oregano, salt, and pepper in a small bowl. Whisk while slowly streaming in the olive oil to emulsify.
Place the lettuce and red onion in a large bowl. Pour the vinaigrette over the vegetables and toss aggressively until every strand is coated and glossy.
Taste and adjust salt if needed. Serve immediately as a salad or pile high onto sandwiches.
Chef's Notes
- This recipe mimics the 'dressed' component of a New Orleans Po' Boy or an Italian Grinder; it is seasoned more aggressively than a side salad to stand up to bread and meats.
- If you find raw red onion too overpowering, soak the sliced onions in ice water for 10 minutes before drying and adding to the salad.
- For an even closer approximation to sub-shop style, add a pinch of dried chili flakes or a teaspoon of pickled pepper juice to the dressing.
Storage
Refrigerator: 1 day — Best eaten immediately. Undressed components keep for 2 days.
Troubleshooting
Salad is watery and dressing slid off
Cause: Lettuce was not dried thoroughly after washing
Fix: Tilt the bowl to drain excess water, add a pinch more salt and a splash of oil
Prevention: Use a salad spinner or roll lettuce in towels until completely dry to the touch
Cultural Context
In the American South and East Coast deli culture, lettuce on a sandwich is rarely just a garnish—it is often a dressed salad in its own right. This technique, often called 'Shredduce' in modern kitchens, ensures the acid and seasoning permeate every bite of the sandwich rather than sitting on top.
