This salad is a meal in itself. Variety is the key here: Do what you like, but be sure to include lots of different veggies, greens and Italian deli meats. Also, be sure to make the dressing from scratch – the dressing really livens up the salad, and since you’re having salad for dinner, you might as well go all out. Store bought dressing in a salad like this one just won’t meet expectations.
Ingredients & Instructions
For the Dressing:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- Juice of one lemon
- 4-5 cloves garlic, minced or run through a microplane zester
- 1 tablespoon dried powdered oregano
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
Whisk all ingredients together and refrigerate for at least 30 minutes. Dressing can be made 1 day in advance. When left standing for a while, dressing will separate – not to worry, just re-whisk to incorporate right before serving.
For the Salad
- 10oz Romaine lettuce hearts
- Jar of marinated artichoke hearts (6-8oz), drained
- Jar of pepperoncini (6-8oz), drained
- Croutons, as desired
- Assortment of fresh veggies: Mushrooms, Asparagus, Broccoli, Tomatoes (steam certain veggies first and the shock in an ice-bath if necessary)
- 6oz assorted Italian Deli Meats: Salami, Prosciutto, Capocollo, Calabrese
- Mozzarella or Provolone cheese
Combine ingredients 1-5 in a large tossing bowl. Chiffonade Deli Meats and cheese into fine strips and add to bowl. Toss well to combine.
Final Assembly:
Dress salad all at once or allow eaters to dress for themselves in individual serving bowls.
The Intrepid Gourmet 