Ingredients
Units
Scale
- 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
Instructions
- 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.
- On a large cutting board, lay out the washed romaine lettuce. Sprinkle the cooled crispy meats over the lettuce.
- 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.
- Transfer the chopped lettuce and meats to a large mixing bowl. Add the sliced pepperoncini, cherry tomatoes, and croutons to the bowl.
- 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.
- Sprinkle with shaved cheese and toss again lightly.
- Serve the salad in a large, shallow dish or individual plates with a side of Italian dressing or homemade ranch for drizzling.
- Optional: For an extra kick, consider adding a few drops of balsamic glaze over the top of the salad before serving.
- Garnish with a few extra croutons
Notes
 
