The Purple Pig just opened a second location at Oak Brook Center
It has enjoyed success on the Mag Mile since 2009.
Owner Chef Tony Mantuano and Culinary Director Brian Motkya joined ABC7 for Cooking Up a Storm.
They shared the recipe for the Greek Panzanella Salad.
To make a reservation, or see the full menu, visit thepurplepigrestaurantgroup.com
Ingredients:
-1 cup croutons
-1/4 cup assorted olives, sliced (kalamata and castelvatrano)
-1/4 cup feta cheese, small dice
-2 tablespoons of chopped pickled banana peppers
-1/4 cup of green asparagus, cleaned and chopped on a bias
-1 cup chopper little gem lettuce
-1/4 cup cucumber, seeded and diced
-2 tablespoons chopped parsley
-1 tablespoons chopped dill
-1 tablespoon chopped chives
-1/2 cup Greek dressing (recipe below)
-Salt and pepper to taste
Greek Dressing
-1 garlic clove, minced
-1.5 cup of red wine vinegar
-3/4 cups Vegetable Oil
-2 tablespoons of chopped oregano
-2 tablespoons chopped parsley
-1/4 cup of honey
-1/4 cup of Greek yogurt
-Salt and pepper to taste
-Combine all in a blender and buzz until smooth. Add additional seasoning if needed.