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Playing How To Make a Simple Italian Salad By Rachael

This flavor-packed salad starts with a shaker dressing that’s made in a jar for easy storage and clean-up.


  • 1 teaspoon granulated garlic, (⅓ palmful)
  • 1 teaspoon granulated onion, (⅓ palmful)
  • 1 teaspoon dried oregano, (⅓ palmful)
  • 1 teaspoon dried parsley, (⅓ palmful)
  • 1 teaspoon superfine sugar (⅓ palmful), or honey
  • ½ teaspoon crushed or ground red pepper, pepperoncini
  • 2 tablespoons wine vinegar, white or red
  • 1 tablespoon Dijon mustard
  • 6 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper
  • 3 gem Romaine, or 1 heart of Romaine
  • 1 small bulb fennel
  • ½ red onion, thinly sliced
  • Italian hot cherry pepper rings in brine, drained (preferably Cento brand)


Serves: 4


Gather ingredients.

For the dressing, combine granulated garlic and onion, oregano, parsley and sugar in a Mason jar or plastic container, add vinegar, Dijon, EVOO, salt and pepper, then shake to combine.

Chop the lettuce and add to a bowl. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings, and toss with dressing to serve.