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!
Serves 4 to 6
- 1–2 cloves garlic, minced
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- Salt and pepper
- 1 (4-ounce) package Applegate Organic or Natural Genoa Salami or Applegate Natural Soppressata
- 1 head romaine lettuce, chopped
- 6 slices Applegate Organic or Natural Provolone, 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
- Combine the garlic, olive oil, vinegar, and oregano in a jar and shake well.
- Season to taste with salt and pepper.
- Set aside while you assemble the salad.
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper and arrange the salami in a single layer on it.
- Bake until salami is sizzling and beginning to crisp, 10–12 minutes (salami will continue to crisp as it cools).
- Remove from the oven.
- When salami is cool enough to handle, stack a few rounds of salami on top of each other and cut them into thin slices.
- Repeat with the remaining salami.
Preparing the antipasto salad:
- Put the chopped romaine in a large salad bowl or on a large serving platter.
- Top with the sliced provolone, bell pepper, fennel, onions, artichoke hearts, olives, parsley, and crisped salami.
- Shake the dressing and then pour over the salad and toss gently to combine.
- Taste and adjust the seasonings as needed.
Print This Recipe