Olive Garden's salad and breadsticks taste good. The big crunchy croutons, the salad dressing, and the mountain of tableside-grated parm. And then there's the basket of warm, usually-soft breadsticks. The kicker? It's unlimited...it just keeps coming. As a kid, this was enough to blow your mind. Now, we're grown up and tastes have changed, but the memory of the Garden and how you always had room for just one more breadstick has not. We're dipping into that nostalgia by showing you our thoughtful, jazzed up riff on the OG salad and breadsticks. It's more of an elevated re-imagination than a recreation (but the dressing is a dead ringer). And good news, you guys. It's still unlimited.

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FOR THE BREADSTICKS
425g or 3.5 C. ALL PURPOSE FLOUR
320g or 1 1/3C. WATER
8g or 1.5 tsp SALT
4g or 1.5 TSP YEAST
6g or about 1 TSP SUGAR

FOR THE DRESSING
45g or 1.5 TBSP White distilled vinegar
25g or 1 TBSP Champagne vinegar
15g or 1 TBSP Sugar
20g or 1 small pc (roughly 1/4 of 1/2 onion) Red Onion
10g or 1 small pc Red Bell Pepper
5g 1 tsp Salt
1g or small pinch Chile Flake
1g or small pinch Oregano
1g or small pinch Dried Basil
1g or small pinch Black Pepper
200g or about 1 CUP Neutral Oil (canola, avocado, etc…)
25g or 1.5 TBSP Mustard

FOR THE CROUTONS
3-4C. STALE RUSTIC BREAD
4 TBSP MELTED BUTTER
1/4 TSP SALT (VIDEO SAYS 1/2)
1/2 TSP DRIED OREGANO
1/2 TSP GARLIC POWDER

FOR THE BREAD STICK “SPRINKLE”
1/4C. PARMESAN CHEESE, GRATED
2 TSP OREGANO
1 TSP BLACK PEPPER
1/2 TSP SALT
1 TSP CHILE FLAKE
2 TBSP SESAME SEEDS (VIDEO SAYS 2 tsp - ignore that. MOAR SESAME)




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#salad #breadsticks #olivegarden


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