Crisp, flavourful, satisfying and light this Italian Salad recipe is simple to make but shockingly superb. Leftovers should be part of the plan as the salad holds up well for days.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 6
Ingredients
For the Salad
1large head Romaine lettuce or 3 heartswashed, dried, cored, and chopped
½medium red onionthinly sliced
8-10pepperoncinithinly sliced
1celery rib thinly sliced
6ouncesjarred roasted red pepperchopped (about half cup)
3/4cupsmashed green or black olivespitted
4ouncesprovolone cheesecubed
4-6ozthinly sliced Genoa salamicut into strips (optional)
1ounceParmesan cheeseshaved with a vegetable peeler (about 1/2 cup)
For the Italian Vinaigrette
1/4cupred wine vinegar
1tablespoonDijon mustard
1teaspoonhoney
2cloves garlicminced
1teaspoondried oregano
1/4teaspoon salt
a few grinds of freshly cracked pepper
⅓cupextra-virgin olive oil
Instructions
In a large serving bowl, combine the chopped lettuce, onion, pepperoncini, celery, roasted pepper, olives, Provolone, half of the Parmesan, and salami (if using). Gently toss everything together. At this point you can refrigerate for later use or set aside while you prepare the vinaigrette.
Combine all of the vinaigrette ingredients in a medium bowl or jar. Whisk until well blended and emulsified.
If serving all the salad at once, drizzle half of the vinaigrette over the salad, and gently toss to combine. Drizzle a little more, as needed, top with remaining Parmesan cheese and serve immediately.
Notes
MAKE AHEADIf you won't be serving all the salad at once, store the salad and vinaigrette separately in the fridge and add the dressing as needed. This will keep your lettuce crisp. The vinaigrette will solidify in the fridge so remember to take it out in advance or heat for a few seconds in the microwave. Lightly dressed, the salad won't stay as crispy but it will keep well in the refrigerator for up to 2 days.