Cunetto’s Salad: A St. Louis Classic

My first encounter with Cunetto’s Salad was a revelation. I was visiting St. Louis, a city known for its unique culinary traditions, and a local friend insisted we dine at Cunetto House of Pasta on The Hill. The restaurant itself was charmingly old-school, but the salad, oh, the salad! It was a symphony of textures and flavors: crisp lettuce, salty bacon, sharp Parmesan, and a tangy dressing that tied everything together perfectly. I knew instantly I had to recreate this magic at home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (excluding bacon cooking time)
• Total Time: 15 minutes (excluding bacon cooking time)
• Servings: 4-6
• Yield: 1 large salad bowl
• Dietary Type: Not specified, contains dairy and meat

Ingredients

• 1 teaspoon cornstarch
• 3 teaspoons anchovy paste
• 1 dash salt
• 1 teaspoon pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon oregano
• 1 1⁄2 cups oil (vegetable or canola oil recommended)
• 6 tablespoons red wine vinegar
• Romaine lettuce, torn into bite-sized pieces
• Iceberg lettuce, torn into bite-sized pieces
• Parmesan cheese, shredded (the pre-shredded kind works well)
• 1 small jar pimentos, drained and chopped
• Green onion, thinly sliced
• 6 slices cooked bacon, crumbled
• Croutons (store-bought or homemade)

Equipment Needed

• Large salad bowl
• Whisk
• Small mixing bowl

Instructions

1. Prepare the dressing: In a small mixing bowl, combine cornstarch, anchovy paste, salt, pepper, garlic powder, sugar, and oregano. This initial mix ensures even distribution of flavors.
2. Emulsify the dressing: Gradually whisk in the oil until the mixture is well combined and slightly thickened.
3. Add the vinegar: Whisk in the red wine vinegar. The dressing should be well emulsified and have a tangy aroma. Taste and adjust seasonings if necessary. Some prefer a bit more sugar, depending on the tartness of the vinegar.
4. Prepare the lettuce: In the large salad bowl, combine the torn romaine lettuce and iceberg lettuce. The combination of these two lettuces gives the salad both crispness and body.
5. Add the cheese and vegetables: Sprinkle the shredded Parmesan cheese, chopped pimentos, and sliced green onion over the lettuce. Distribute them evenly for a balanced bite in every forkful.
6. Dress the salad: Pour the prepared dressing over the lettuce mixture. Be careful not to overdress the salad; start with about half of the dressing and add more as needed.
7. Toss the salad: Gently toss the salad to ensure all the lettuce and other ingredients are evenly coated with the dressing.
8. Garnish and serve: Top the salad with the crumbled cooked bacon and croutons. Serve immediately.

Expert Tips & Tricks

• Anchovy Paste Power: Don’t be scared off by the anchovy paste! It adds a subtle umami flavor that’s essential to the salad’s complexity. If you’re truly averse, you can try omitting it, but the flavor profile will be noticeably different.
• Dressing Consistency: If the dressing seems too thick, add a tablespoon of water at a time until you reach the desired consistency. If it’s too thin, whisk in a tiny pinch of cornstarch.
• Bacon Perfection: For the best bacon, cook it low and slow in the oven. Place bacon strips on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 15-20 minutes, or until crispy. This method prevents splattering and ensures even cooking.
• Lettuce Matters: Ensure your lettuce is thoroughly dried after washing. Excess water will dilute the dressing and make the salad soggy. A salad spinner is your best friend here.
• Cheese Choices: While the recipe specifies shredded Parmesan, you can experiment with other hard cheeses like Pecorino Romano or Asiago for a slightly different flavor.
• Make-Ahead Magic: The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before using. Don’t dress the salad until just before serving to prevent it from becoming soggy.
• Bacon Prep: The bacon can also be cooked and crumbled a day ahead and stored in an airtight container in the refrigerator.

Serving & Storage Suggestions

Serve Cunetto’s Salad immediately after dressing to maintain its crispness. The bacon and croutons will also soften if left to sit for too long.

If you have leftover dressed salad, it’s best consumed within a few hours, as the lettuce will wilt. Undressed salad components can be stored separately in airtight containers in the refrigerator for up to 2 days. The dressing can be stored in the refrigerator for up to 3 days. It’s not recommended to freeze the salad or the dressing.

Nutritional Information

Please note that this is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	35g	54%
Saturated Fat	8g	40%
Cholesterol	30mg	10%
Sodium	450mg	19%
Total Carbohydrate	8g	3%
Dietary Fiber	2g	8%
Sugars	3g	–
Protein	8g	16%

Variations & Substitutions

• Vegetarian Option: Omit the bacon for a vegetarian version. Consider adding toasted walnuts or sunflower seeds for added crunch and protein.
• Vegan Option: Omit the bacon and Parmesan cheese. Substitute the Parmesan with a vegan Parmesan alternative made from nutritional yeast, nuts, and seeds.
• Gluten-Free: Ensure your croutons are gluten-free. Many store-bought options are available, or you can easily make your own using gluten-free bread.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing for a touch of heat.
• Herb Variations: Experiment with different fresh herbs like parsley or chives in the dressing.
• Cheese Substitutions: Try using crumbled feta or goat cheese instead of Parmesan for a different flavor profile.
• Vinegar Variations: While red wine vinegar is traditional, you could experiment with white wine vinegar or balsamic vinegar for a slightly different tang.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked bacon bits instead of cooking my own bacon?

A: While you can use pre-cooked bacon bits for convenience, the flavor and texture won’t be quite as good as freshly cooked and crumbled bacon. Freshly cooked bacon will provide a much more satisfying crispy and savory element to the salad.

Q: How do I prevent the salad from getting soggy?

A: The key to preventing a soggy salad is to dry the lettuce thoroughly after washing and to dress the salad just before serving. If you’re preparing the salad ahead of time, keep the dressing separate and toss it with the lettuce right before serving.

Q: Can I make this salad ahead of time?

A: You can prepare the individual components of the salad ahead of time (dressing, cooked bacon, chopped vegetables) and store them separately in the refrigerator. However, it’s best to assemble and dress the salad just before serving to maintain its freshness and crispness.

Q: What is anchovy paste, and where can I find it?

A: Anchovy paste is a concentrated paste made from ground anchovies. It adds a savory, umami flavor to the dressing. You can find it in the international aisle or near the canned fish in most supermarkets.

Q: Can I substitute the oil in the dressing?

A: Yes, you can substitute the vegetable or canola oil with other neutral-flavored oils like grapeseed oil or avocado oil. Avoid using strongly flavored oils like olive oil, as they can overpower the other flavors in the dressing.

Final Thoughts

Cunetto’s Salad is more than just a collection of ingredients; it’s a taste of St. Louis tradition and a celebration of simple, flavorful ingredients. This recipe is your ticket to bringing a bit of The Hill into your own kitchen. I encourage you to try it out, experiment with your own variations, and share your creations with friends and family. Whether you’re a seasoned chef or a beginner cook, this salad is sure to impress. Pair it with a hearty pasta dish or a grilled steak for a complete and satisfying meal. Enjoy!