Antipasto Salad with Crisped Salami
Crisping salami in the oven is a great trick and takes only minutes. Here, they add a savory crunch to a vibrant antipasto salad—think of them as salami croutons!
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Cooking tools:
- Mason jar
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Serving bowl
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- 1–2 cloves garlic, minced
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- Salt
- pepper
- 1 (4-ounce) package Applegate Naturals® Genoa Salami
- 1 head romaine lettuce, chopped
- 6 slices Provolone Cheese, thinly sliced
- 1 large red bell pepper, cored, seeded and thinly sliced
- 1 bulb fennel, cored and thinly sliced
- ½ small red onion, thinly sliced
- 1 cup marinated artichoke hearts, quartered
- 1 cup green olives, such as Cerignola or Castelvetrano
- 1 cup fresh flat-leaf parsley leaves
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