Description
A refined take on the classic deli grinder, this salad features crisp vegetables, savory cured meats, and a bright, herbal vinaigrette.
Ingredients
Scale
- 4 cups romaine lettuce, finely chopped
- 1 cup radicchio, thinly sliced
- 1 cup cucumber, small dice
- 1 cup cherry tomatoes, halved
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 6 oz Genoa salami and capicola, combined and finely chopped
- 4 oz provolone, small cubes or ribbons
- 2 tbsp red onion, very thinly sliced
- 2 tbsp fresh parsley, finely chopped
Instructions
- Prepare produce: wash and spin-dry lettuces thoroughly. Chop romaine and radicchio into uniform 1/4–1/2″ pieces.
- Dice cucumber and halve tomatoes. Place all veggies in a large mixing bowl.
- Make the vinaigrette: whisk together olive oil, red wine vinegar, Dijon, and minced garlic until emulsified.
- Chop meats and cheese into small pieces. Add to the bowl with red onion and parsley. Toss gently.
- Dress the salad by pouring vinaigrette over in a slow stream while tossing.
- Season to finish with additional salt and pepper if needed. Transfer to a serving bowl or plates.
Notes
Best served on chilled plates to maintain crispness. For a refined presentation, mound the salad and fan meat slices or cheese ribbons on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopping
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg