The Pioneer Woman Tasty Kitchen
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Antipasto Salad with Garlic-Parm Croutons

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Level: Easy

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Description

Lovely Italian flavors, and with croutons that basically could be eaten as a meal.

Ingredients

  • FOR THE CROUTONS:
  • 2 Tablespoons Salted Butter
  • 1 slice Bread (double This Amount If Slices Are Very Small), Cubed
  • 1 clove Minced Garlic
  • 1 Tablespoon Grated Parmesan Cheese
  • FOR THE SALAD:
  • 1 head Romaine Lettuce, Coarsely Chopped
  • ½ whole Small Onion, Thinly Sliced
  • 1 whole Plum Tomato, Chopped
  • 4 whole Pepperoncini Peppers, Thinly Sliced
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Juice From The Pepper Jar
  • 8 slices Thin-cut Salami
  • 3 ounces, weight Thick-cut Provolone, Cubed
  • Salt And Pepper

Preparation

For the croutons, heat a skillet to medium heat with the butter and bread cubes. Swirl to combine, and toast for 5-10 minutes, shaking the pan every 2 minutes and continuing to cook until the edges are browned but bread is still slightly chewy inside. Add garlic and Parmesan to the pan and increase the heat to medium-high. Toss the croutons for 1 minute more until garlic and cheese stick to bread. Remove from heat and set aside.

For the salad, layer the lettuce, onion, tomato and sliced peppers on a platter. Drizzle with the olive oil and pepper juice, and sprinkle with salt and pepper. Top the salad with salami, croutons and provolone.

Note: Serves 2 as a main dish or 4 as a side salad.

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