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Italian Chef's Salad

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"We put a new spin on an old classic by swapping out the usual deli ham for more flavorful capicola, a nicely seasoned Italian salami, and by adding sweet-hot cherry peppers and anise-flavored fennel to the mix. Using the liquid from the peppers helps cut through the richness of the meat and cheese and ensures a hint of heat in every bite of salad. Jars of sliced cherry peppers can be found in the condiment aisle of most supermarkets. If you cannot find them, use jarred sliced banana peppers or pepperoncini."

List of Ingredients

â—¦ 3 tablespoons red wine vinegar
â—¦ ¼ cup jarred sliced cherry peppers, drained, plus 1 tablespoon cherry pepper brine
â—¦ 6 tablespoons extra-virgin olive oil
â—¦ 2 romaine hearts, torn into bite-sized pieces (about 8 cups)
â—¦ 1 fennel bulb, trimmed and sliced thin
â—¦ 1 pint cherry tomatoes, halved
â—¦ Salt and pepper
â—¦ 8 ounces deli capicola, sliced into ¼-inch-thick strips
â—¦ 8 ounces deli provolone cheese, sliced into ¼-inch-thick strips
â—¦ 4 hard-boiled eggs, peeled and quartered


Recipe

Combine vinegar and pepper brine in large bowl. Gradually whisk in oil until incorporated. Add romaine, fennel, and tomatoes and toss to coat. Season with salt and pepper.

Transfer salad to platter or individual plates and top with capicola, cheese, eggs, and cherry peppers. Serve.

Serves 4