Cooking Up a Storm: The Purple Pig expands to west suburbs

CHICAGO (WLS) -- A Michigan Avenue mainstay is expanding to the western suburbs.

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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.