Chopped Italian Salad Recipe
romaine, arugula, soppressata, capicola, peperoncini, cherry tomatoes, provolone, crispy prosciutto, roasted garlic vin
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Ingredients
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Salad Base
Meats and Cheese
Dressing
Method
Preparing the Salad
- 1
Prepare the Greens
Wash and dry the romaine lettuce and arugula thoroughly. Chop the romaine into bite-sized pieces and add to a large salad bowl.
- 2
Add Cherry Tomatoes and Peperoncini
Halve the cherry tomatoes and add them to the bowl with the romaine and arugula. Add the peperoncini to taste.
- 3
Prepare Meats and Cheese
Slice the soppressata, capicola, and provolone cheese into small pieces or strips. Add them to the salad bowl.
- 4
Crispy Prosciutto
In a skillet over medium heat, cook the prosciutto until crispy. Remove from heat, let cool, then crumble over the salad.
Making the Dressing
- 5
Roast Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for about 20 minutes until soft. Allow to cool, then mince.
- 6
Combine Dressing Ingredients
In a bowl, whisk together the olive oil, red wine vinegar, minced roasted garlic, salt, and black pepper until emulsified.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.