Recipe by DailyInspiration
A salad inspired by NOLA's French Quarter. Recipe is from the Deen Bros.
Top Review by Maito
What a great salad. For an entree salad for two I halved the croutons and dressing (but kept the olives at the original amount) and quartered the salad ingredients and salt. It was a wonderful combo!
For the croutons
- 1⁄4 lb day-old French bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large pinch salt
For the dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons pepperoncini peppers, minced
- 2 small garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 6 tablespoons olive oil
- 1⁄4 cup kalamata olive, pitted and sliced
- 1⁄4 cup pimento-sliced olive, sliced
For the salad
- 2 heads romaine lettuce, cored and chopped
- 1⁄2 lb fresh mozzarella cheese, cubed (or bocconcini 1 1/2 cups)
- 1⁄4 lb mortadella, thinly sliced and cut into 1-inch pieces (1 cup)
- 1⁄4 lb ham, thinly sliced, cut into 1-inch pieces (deli ham - 1 cup)
- 1⁄4 lb genoa salami, thinly sliced, cut into 1-inch pieces (1 cup)
- 3 ounces provolone cheese, sliced, cut into 1-inch pieces (2/3 cup)
Directions See How It's Made
- To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes.
- To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives.
- To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well.
- Serve immediately.