Chopped Italian Salad
Chopped Italian Salad
Directions
- Combine everything except romaine and crumbs in a large bowl. Mix well and season with salt and pepper to taste.
- Add the romaine to the bowl and mix quickly before transferring to serving dishes.
- Pile the salad onto the serving dishes- I would use a square or oval shape dish. Top the salads with garlic crumbs over the top and a drizzle of balsamic glaze.
Ingredients
- 4 oz. Roma® Bold Pepperoni, cut into quarters
- 4 oz. Roma® Genoa Salami, large dice, 1/2 in. chunks
- 1 cup Roma® Orecchiette Mozzarella
- 1/2 cup Roma® Pitted Olive Mix
- 1/4 cup Roma® Green and Red Pepper Strips
- 1/2 cup Roma® Artichoke Hearts, quartered
- 1/3 cup Peak Fresh Produce® Cucumber(s), English, small dice, 1/4 in.
- 1/4 cup Peak Fresh Produce® Celery, small dice, 1/4 in.
- 1/4 cup Peak Fresh Produce® Onion(s), Red, small dice, 1/4 in.
- 1/2 cup Peak Fresh Produce® Tomato(es), Grape, blistered with a torch
- 1/4 cup Peak Fresh Produce® Basil, chiffonade
- 1/4 cup Peak Fresh Produce® Chives, Fresh, finely chopped
- 2 tbsp. Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf, finely chopped
- 6 cups Peak Fresh Produce® Lettuce, Romaine Hearts, hand torn into bite size pieces
- 1/2 cup Garlic Crumbs, (see recipe below)
- 12 oz. Anchovy Vinaigrette, (see recipe below)
- to taste Piancone® Balsamic Glaze
Garlic Crumbs
Directions
- Combine everything except the oil in a robot coupe and blend until the mixture looks like sand.
- Heat a large skillet over medium heat.
- Add the olive oil and heat until it shimmers. Turn heat down to medium-low. Add the breadcrumb mixture to the skillet and stir to combine. Toast mixture, while stirring frequently, until it is a deep golden brown and has dried out to a breadcrumb texture.
- Remove from heat, season to taste with salt, then transfer into a container for the fridge.
Ingredients
- 1 cup Roma® Italian breadcrumbs
- 1/2 cup Roma Parmesan Romano cheese blend, grated
- 1/2 cup Peak Fresh Produce® Whole Peeled Garlic, chopped
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
Anchovy Vinaigrette
Directions
- Put all ingredients into a gallon Cambro and blend well with an immersion blender.
- Adjust for salt and pepper to taste, if needed.
Ingredients
- 1 qt. Piancone® wine & basil vinaigrette
- 4 ea. Roma® Anchovies
- 1 tsp. West Creek® Honey