Spicy Italian Recipe

Wash and thoroughly dry the romaine and iceberg lettuce. Chop or tear into bite-sized pieces and place in a large mixing bowl.

Add the quartered slices of Genoa salami and honey ham to the bowl, distributing evenly.

Add the fresh mozzarella pieces, sliced black olives, and halved cherry tomatoes (if using). Toss gently to combine.

Scatter the thinly sliced red onion and sliced pepperoncini over the top of the salad mixture.

Hold the French's Fried Jalapeño Strips aside to add just before serving so they remain crunchy.

Whisk the dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, crushed red pepper flakes, hot sauce, salt, and black pepper. Whisk or shake until uniform.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add olive oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more honey for sweetness, more hot sauce or red pepper for heat, or a pinch more salt if needed.

Let the vinaigrette rest 5 minutes to allow flavors to meld, then give one final whisk or shake before using.

Pour about 3–4 tablespoons of spicy vinaigrette over the salad (reserve remaining dressing in the refrigerator for up to 3 days). Toss gently to coat all ingredients evenly—add more dressing if desired, 1 tablespoon at a time.

Sprinkle the French's Fried Jalapeño Strips evenly over the top of the dressed salad just before serving to maintain their crunch.

Serve immediately, offering extra vinaigrette and extra jalapeño strips at the table.