Italian chopped salad✨ For the Croutons (optional):▪️2 Tbsp Olive Oil▪️1 Large Clove Garlic, grated or minced▪️Large Pinch of Salt▪️2 Tbsp Grated Parmesan Cheese, divided▪️1/2 of a French or Sourdough Baguette, cute in small cubes (~3 Cups)▪️ For the Dressing:▪️3 Tbsp Olive Oil▪️3 Tbsp Red Wine Vinegar▪️1 Clove Garlic, grated or minced▪️1/2 tsp Italian Seasoning▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️ For the Salad:▪️2 Hearts of Romaine, sliced in thin strips (6 cups)▪️4 oz. Salami (~16 slices), sliced in small squares▪️4 Slices Provolone, sliced in small squares▪️6 Pepperoncinis, sliced (~1/4 Cup)▪️3/4 Cup Cherry Tomatoes, sliced in quarters▪️1 Cup Chickpeas, drained and rinsed▪️2 Tbsp Fresh Basil, sliced▪️Freshly Grated Parmesan, for serving▪️ 🌱Vegan Modification: Sub in avocado for salami and cheese, and sub in nutritional yeast for parmesan . 1️⃣ Make the croutons: Preheat the oven 375F. In a small bowl, mix together the olive oil, garlic, salt, and 1 Tbsp parmesan cheese. Place the bread cubes on a baking sheet and pour on the olive oil mixture. Toss the bread in the oil mixture to coat evenly then spread into one layer and top with 1 Tbsp more grated parm. Bake croutons 15-20 mins until golden brown and crispy, flipping them over halfway through. 2️⃣ Make the dressing: Whisk together the ingredients for the dressing until creamy and set aside. 3️⃣ Make the salad: In a large bowl, add the romaine, salami, provolone, pepperoncinis, tomatoes, chickpeas, basil, and as many of the croutons as you would like (you may have some left over). 4️⃣ Whisk the dressing again and then pour it onto the salad. Toss, taste, and add salt and pepper if needed. Top the salad with a generous amount of freshly grated parmesan cheese and enjoy! ⏲25 minute total prep + 20 minute cook time Recipe makes two large salads (or four small salads)
