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Crispy Antipasto Chopped Salad

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  • 6 cups of romaine lettuce, washed and drained
  • 4 ounces of salami, thinly sliced
  • 4 ounces of pepperoni, thinly sliced
  • 4 ounces of prosciutto, thinly sliced
  • 4 ounces of capicola, sweet or hot, thinly sliced
  • 1/2 cup pepperoncini peppers, drained and sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup seasoned croutons
  • 1/4 cup of high-quality extra virgin olive oil, plus more for frying
  • Freshly cracked black pepper, to taste
  • 1/2 cup of shaved parmesan and asiago cheeses
  • Italian dressing or homemade ranch, for serving


  1. Heat a small amount of olive oil in a large pan over medium heat. Place the meats in a single layer, working in batches if necessary, and fry until crispy. Transfer to a paper towel-lined plate to drain and cool.
  2. On a large cutting board, lay out the washed romaine lettuce. Sprinkle the cooled crispy meats over the lettuce.
  3. Using a large, sharp knife, chop the lettuce and meats together until they’re finely chopped and well combined. The size should be just right for easy eating with a fork but still have some texture.
  4. Transfer the chopped lettuce and meats to a large mixing bowl. Add the sliced pepperoncini, cherry tomatoes, and croutons to the bowl.
  5. Drizzle with the extra virgin olive oil and season with freshly cracked black pepper. Toss well to combine all the flavors and coat the salad with the oil.
  6. Sprinkle with shaved cheese and toss again lightly.
  7. Serve the salad in a large, shallow dish or individual plates with a side of Italian dressing or homemade ranch for drizzling.
  8. Optional: For an extra kick, consider adding a few drops of balsamic glaze over the top of the salad before serving.
  9. Garnish with a few extra croutons



  • Author: Lucas Krammes
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