House Salad with Pepperoni Croutons | America's Test Kitchen

Ingredients

• 1½ tablespoons extra-virgin olive oil
• 1 slice hearty white sandwich bread, crust removed, cut into ¼-inch dice (about ⅔ cup)
• 2 ounces link pepperoni, cut into ¼-inch dice (about ½ cup)
• ⅛ teaspoon table salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• ¾ teaspoon table salt
• ½ teaspoon pepper, plus extra for serving
• ½ teaspoon sugar
• ½ head iceberg lettuce (1¼ pounds), cored and torn into rough 2-inch pieces (about 12 cups)
• 1 plum tomato, cored and sliced thin
• ½ cup thinly sliced red onion, rinsed
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
• 3 tablespoons thinly sliced pepperoncini, plus 4 to 6 whole pepperoncini for garnish