St. Louis Classic Barrel Salad
Experience the flavors of St. Louis with this delightful barrel salad, inspired by the beloved Rich & Charlie's Restaurant. Featuring a crisp mix of iceberg and romaine lettuce, this salad is elevated by tangy artichoke hearts, savory black olives, and the umami-rich notes of fresh mushrooms and Parmesan cheese. Its unique presentation allows the lettuce to soften slightly, creating a comforting and satisfying dish perfect for sharing at gatherings. Tossed in a zesty red wine vinaigrette with a hint of sweetness, this salad is sure to become a favorite at your table.
12
Servings
N/A
Calories
11
Ingredients
Ingredients
iceberg lettuce
1 head (chopped)
romaine lettuce
1 head (chopped)
red onion
1 (sliced thin)
pimentos
1 (4 ounce) jar (drained)
artichoke hearts
1 (14 ounce) can (drained and quartered)
parmesan cheese
1 cup (grated)
black olives
1 (15 ounce) can (sliced)
fresh mushrooms
8 ounces (sliced)
olive oil
1/2 cup (none)
red wine vinegar
1/3 cup (none)
sugar
1-2 tablespoons (to taste)
Instructions
1
Begin by preparing the vegetables: chop the iceberg and romaine lettuce into bite-sized pieces. Thinly slice the red onion, and slice the fresh mushrooms.
2
In a large bowl, combine the chopped iceberg and romaine lettuce with the sliced red onion, pimentos, artichoke hearts (drained and quartered), black olives (sliced), and fresh mushrooms.
3
In a separate bowl, whisk together the olive oil, red wine vinegar, and sugar until well combined to create the dressing.
4
Pour the dressing over the salad ingredients and gently toss everything together to ensure the vegetables are evenly coated.
5
Cover the salad with plastic wrap or a lid and refrigerate for 2-3 hours, allowing the flavors to meld and the lettuce to wilt slightly for enhanced flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a St. Louis Classic Barrel Salad?
It is a crisp salad featuring iceberg and romaine lettuce, tangy artichoke hearts, savory black olives, fresh mushrooms, and Parmesan cheese, inspired by the famous Rich & Charlie's Restaurant in St. Louis.
Where did the inspiration for this Barrel Salad recipe come from?
This recipe is inspired by the beloved salads served at Rich & Charlie's Restaurant in St. Louis.
What types of lettuce are used in this recipe?
The salad uses a combination of one head of iceberg lettuce and one head of romaine lettuce.
What is the key to the unique texture of this salad?
The salad is refrigerated for 2-3 hours after tossing, which allows the lettuce to soften and wilt slightly while the flavors meld together.
What ingredients are in the dressing?
The dressing is a zesty red wine vinaigrette made from 1/2 cup olive oil, 1/3 cup red wine vinegar, and 1-2 tablespoons of sugar.
How many servings does this salad provide?
This recipe yields approximately 12 servings, making it perfect for gatherings.
Is the St. Louis Classic Barrel Salad vegetarian?
Yes, this salad is vegetarian-friendly as it contains only vegetables, cheese, and a oil-and-vinegar based dressing.
What kind of cheese is used in this salad?
The recipe calls for 1 cup of grated Parmesan cheese.
Do I need to cook the mushrooms?
No, the recipe uses 8 ounces of fresh, sliced mushrooms which are added raw to the salad.
How should the artichoke hearts be prepared?
Use one 14-ounce can of artichoke hearts, which should be drained and quartered before being added to the mix.
What type of olives are included in the recipe?
The recipe uses one 15-ounce can of sliced black olives.
Should the pimentos be drained?
Yes, the 4-ounce jar of pimentos should be drained before adding them to the salad.
How do I prepare the red onion?
The red onion should be sliced thin to distribute its flavor throughout the salad evenly.
How long should the salad sit before serving?
For the best flavor and texture, cover and refrigerate the salad for 2 to 3 hours before serving.
Can I adjust the sweetness of the dressing?
Yes, you can use 1 to 2 tablespoons of sugar in the dressing to suit your personal taste preference.
Is this salad served cold?
Yes, it is best served chilled after it has had time to rest in the refrigerator.
What category of dish is this considered?
It is primarily considered a side dish or an appetizer.
How should the lettuce be chopped?
The iceberg and romaine lettuce should be chopped into bite-sized pieces.
What tools are needed to make the dressing?
A simple bowl and a whisk are all you need to combine the olive oil, vinegar, and sugar.
Can I add other proteins to this salad?
While the classic version is vegetarian, you could easily add grilled chicken or shrimp if you wish to serve it as a main course.
What is the best way to store leftovers?
Leftovers should be kept in an airtight container in the refrigerator; however, the lettuce will continue to soften the longer it sits.
Can I substitute the red wine vinegar?
Red wine vinegar provides the classic zesty flavor, but you could substitute it with white wine vinegar if necessary, though the taste profile will change.
Does this recipe use fresh or dried mushrooms?
The recipe specifically calls for 8 ounces of fresh mushrooms.
Is the Parmesan cheese shredded or grated?
The recipe recommends using 1 cup of grated Parmesan cheese.
Why is it called a 'Barrel' salad?
The term typically refers to the way the salad is tossed and the slightly wilted presentation common in St. Louis Italian restaurants.
Is there a specific order for mixing the ingredients?
Combine all vegetables and cheese first, then whisk the dressing separately before pouring it over and tossing.
Can I make this salad ahead of time?
Yes, it is actually required to make it at least 2-3 hours ahead of time to allow the lettuce to reach the proper texture.
Is this salad gluten-free?
Based on the ingredients listed (lettuce, vegetables, cheese, oil, vinegar, sugar), this recipe is naturally gluten-free.
What makes the flavor 'umami-rich'?
The combination of fresh mushrooms and Parmesan cheese provides the savory umami notes in this dish.
Should the lettuce be dried after washing?
Yes, it is always best to dry lettuce thoroughly after chopping and washing so the dressing adheres better to the leaves.