1/4 lb. thinly sliced mortadella, cut into 1 inch pieces (1 cup)
3 oz. sliced provolone cheese, cut into 1 inch pieces (2/3 cup)
1/4 lb. thinly sliced Genoa salami, cut into 1 inch pieces
1/4 lb. deli ham, cut into 1 inch pieces
Instructions
To make the croutons- preheat the oven to 300 degrees. Toss the bread cubes with the olive oil and salt. Spread the bread cubes in a single layer on a large baking sheets. Toast, toss occasionally until golden, about 15 min.
To make the dressing- In a medium bowl, whisk together the vinegar, peppers, garlic, salt and pepper. Whisk in the olive oil and pimiento olives.
To make the salad- In a large salad bowl, toss the romaine with the salad ingredients. Add croutons, toss to mix well. Pour the dressing over the salad and toss to combine well. Serve immediately or chill up to 1 hour before serving.
Originally Submitted
4/15/2012
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