The One where Billy Joel has to Work for a Living and Veggie Pizza Salad
Welcome to Friends with Food Episode #19! Listen here. Our friend Trista Polo joins us this episode! Trista is an online business coach and podcaster who is currently writing her first novel! She’s based in Hudson Valley NY. Trista hosts the incredible human interest podcast Trista’s PL8STORY and is a kickass coach! Be sure to check out her stuff!
In this episode we cover Friends Season 5 Episode 19, The One Where Ross Can’t Flirt. This episode originally aired on April 22nd, 1999. TLC was still holding it down at number one with No Scrubs. Similarly, The Matrix was still crushing it at the box office!
Ross. Give her the money. We don’t torture service employees.
Monica and Benjamin Bratt share a confounded expression.
And thank YOU, for that.
veggie pizza salad
That’s right, it’s a salad inspired by veggie pizza! All the crunchy things! Mix and match toppings! Make it your own! Go crazy!
veggie pizza salad
tomato vinaigrette:
makes about 1/2 cup, double if needed!
1/2 cup extra virgin olive oil
4 cloves roasted garlic**
1 tablespoon tomato paste
3 tablespoons red wine vinegar
1/4 tsp dried oregano
1/8 tsp red pepper flakes
1/2 tsp salt
a few grinds black pepper
salad:
serves 1-2, scale up as needed
1 romaine heart
1/4 green pepper
1/4 red onion
small handful of cherry tomatoes (about 3oz), or one medium tomato
4oz fresh mozzarella
2 tablespoons sliced black olives, or to taste
artichoke hearts (marinated or plain)
mushrooms (thinly sliced raw, roasted, or marinated)
2 tablespoons banana peppers or pepperoncini, to taste (optional)
pita bread, to serve
optional add-ins:
baby spinach
roasted garlic
pickled jalapenos
roasted red peppers
sun-dried tomatoes
feta cheese
whatever else you would put on your veggie pizza!
to make the dressing:
Combine all ingredients in a blender and blitz until smooth and emulsified.
to assemble the salad:
Slice your onion as thinly as possible (use a mandolin for this if you have one). Submerge the sliced onion in cold water in a small bowl or container and let soak for 5-10 minutes, as you assemble the rest of the salad (this mellows out the burn of the onion slightly while still keeping it nice and crisp).
Chop the romaine heart into inch-wide ribbons and arrange lettuce on a plate or platter. Slice green pepper as thinly as possible (cough, mandolin) and arrange on top of the lettuce. Cut your cherry tomatoes in half or slice your tomato and add to the salad. Drain onions and pat dry on a paper towel, then add to the salad. Crumble mozzarella over top (or sprinkle on if using Ciliegine or another small mozz shape), then add banana peppers/pepperoncini (if using). Drizzle half the tomato vinaigrette over the salad, and serve the remaining dressing alongside. Serve with warmed pita bread.
**Note: to make your own roasted garlic, cut the root end off a full head of garlic so that it can lie flat. Double a piece of aluminum foil and place the garlic bulb in the middle. Drizzle with olive oil, making sure the cut end is coated. Seal the foil around the bulb and place in a 350F oven for 30-40 minutes, until the garlic is soft. Store roasted garlic in a sealed container in the refrigerator.
