Antipasto Salad

Antipasto Salad
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Ingredients ☑️☑️☑️

🔹3 Romaine Hearts (chopped)
🔸1/2 cup croutons (crushed)
🔹3/4 cup grated Romano cheese
🔸2 oz prosciutto
🔹2 oz hard salami
🔸4 oz fresh mozzarella pearls
🔹1/2 cup cherry tomatoes
🔸1/4 cup marinated olives (optional)
🔹1 sprig fresh basil
🔸1 tbsp aged balsamic vinegar

Dressing:

🔹1/4 cup red wine vinegar
🔸1/4 cup extra-virgin olive oil
🔹1 tbsp honey
🔸1 tbsp Dijon mustard
🔹1 tsp Italian seasoning
🔸Salt & pepper to taste

Instructions:

1. In a food processor crush croutons into breadcrumbs, then set aside. Place prosciutto on a sheet pan and bake for about 10 minutes at 350° until crispy, then crush up and set aside.
2. Prepare the dressing by adding all ingredients into a sealable container and shaking until well combined. Chill for 30 minutes.
3. In a large bowl, combine chopped romaine lettuce, fresh, chopped salami, sliced tomatoes, olives, and salad dressing and toss until everything is well coated.
4. Place the salad ingredients on a large oval plate and great Romano cheese until you can’t see any lettuce or toppings anymore, then sprinkle a layer of breadcrumbs on top, followed by the crispy prosciutto. Garnish with basil leaves and drizzle with aged balsamic vinegar.

With everyone’s for you page blowing up with that kale Caesar from Bird Pizzeria, I took all of your suggestions and made this Annie pasta salad that just might be better than the original. And if somehow Bird Pizzeria sees this, I’d be honored if this salad made your special sheet. No joke, you need to try this salad. For the topping of the salad, I’m grinding up garlic croutons and making crispy pudo. For the dressing, I’m just making a light Italian vinegrett. And as always, all of the recipes will be in the description below the video, so make sure you save this so you can make it yourself later. Once all the ingredients are in the jar, give it a good shake and pop it in the fridge while we make the rest of the salad. A lot of folks said they did not like kale, so I decided to go ahead and use Roma this time. And for the toppings, I’m using fresh mozzarella, salami, and cherry tomatoes. I was going to add a medley of olives, but I completely forgot. So, picture that being in this as we give it a toss. Now, it’s time to plate everything up on a big oval plate. And once it’s piled high, we start grating. I found out Bird Pizzeria uses granap padano, but I couldn’t get any, so I’m using Romano. Once you can’t see lettuce anymore, top it with the crispy croutons, pudo, and some good quality aged balsamic. So, even if you can’t get a reservation, give this a try. See you.