Name: Italian Deli Caesar Salad
Total time: 1 h 15 min
Cuisine: ItalianEurope
Ingredients: 1/2 cup olive oil; 2 garlic cloves , minced; 5 slices rye bread , cut into 1/2-inch pieces; Salt and pepper; 1/2 cup mayonnaise; 1/4 cup grated Parmesan cheese; 1 cup shredded Swiss cheese; 2 anchovy fillets , rinsed and patted dry (optional); 1 tablespoon lemon juice; 1 tablespoon pepperoncini brine; 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 3 romaine hearts , torn into bite-sized pieces (about 12 cups); 6 ounces 1/4-inch-thick deli ham , cut into 1/4-inch strips; 6 ounces 1/4-inch-thick deli salami , cut into 1/4-inch pieces; 1 cup drained jarred sliced pepperoncini

Why This Recipe Works

For the perfect Italian Deli Caesar Salad, we started with our favorite Caesar Salad dressing, which eliminated the raw egg of the traditional dressing but added depth with anchovies and Worcestershire sauce. Using just a small amount of garlic prevented the garlic flavor from overpowering our other ingredients, while vinegar and lemon juice added brightness and balance.

Using just a small amount of garlic prevented the garlic flavor from overpowering the other ingredients, while lemon juice added brightness and balance. Plenty of thick-cut salami, ham, Swiss cheese, and sliced pepperoncini set this version apart from a standard Caesar salad. Substituting pepperoncini brine for the vinegar in our original recipe reinforced the dressing’s bite. Using rye bread (instead of French) for the croutons played up the deli theme.

Before You Begin

You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve ¼ cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.

Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, pepperoncini brine, Worcestershire, mustard, ½ teaspoon salt, and ½ teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.

Toss romaine, shredded Swiss cheese, and dressing in large bowl. Add croutons, ham, salami, and pepperoncini and toss to combine. Season with salt and pepper. Serve.