Love it - use prosciutto for pepperoni. They used to have a similar recipe posted that had more variations. It was great. It was called Chopped Antipasto Salad, but I guess they've taken it down.
Chopped Italian Salad
- 1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
- 1/4 pound sliced pepperoni, chopped
- 1/3 cup drained sliced pimientos (one 4-ounce jar)
- 1/3 cup chopped red onion
- 1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
- 3 tablespoons red- or white-wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan
- 1. In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
- 2. Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
- • Use chopped salami or prosciutto instead of the pepperoni.
- • Add some chopped pepperoncini to spice up the salad.
- • Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.
- • Diced provolone cheese would make a nice addition.
- • Stir in about a third of a cup of thin-sliced basil leaves.
- Wine Recommendation: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.
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