Italian Hoagie Salad
Source: adapted from Applegate
Croutons:
6 oz italian bread, cut into 1-inch cubes
2 T olive oil
1/4 tsp kosher salt
Dressing:
2 T red wine vinegar
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil
Salad:
1 large head romaine lettuce, very thinly sliced
1 cup cherry tomatoes, halved
1 small red onion, very thinly sliced
4 oz deli ham
2 oz genoa salami
2 oz provolone cheese
Opt: sliced hot peppers, red bell pepper or whole pepperoncini
Croutons:
Preheat the oven to 375. Toss the bread, olive oil and salt together on a large baking sheet. Bake until the croutons are lightly toasted, golden and crisp-chewy, about 10 minutes.
Dressing:
Whisk together the vinegar, oregano, salt and pepper in a small bowl until combined. While whisking, slowly add the olive oil and whisk until emulsified. (or shake all together in a jar)
Salad:
Arrange the lettuce on a large platter, and top with remaining salad ingredients (or divide evenly into individual servings). Drizzle the dressing over all and top with the croutons.
Makes 4-6 servings