House Salad with Pepperoni Croutons
By Morgan BollingPublished on June 21, 2021
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
Pepperoni Croutons
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 saltSalad
2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon mayonnaise 1 teaspoon Italian seasoning 1 garlic clove, minced¾ teaspoon table salt ½ teaspoon pepper, plus extra for serving½ 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 thin½ cup thinly sliced red onion, rinsed1 ounce Parmesan cheese, grated (½ cup), plus extra for serving3 tablespoons thinly sliced pepperoncini, plus 4 to 6 whole pepperoncini for garnishBefore You Begin
We prefer to use a fresh head of lettuce rather than precut bagged lettuce for this recipe. After halving and coring the head of lettuce, the half you use for the salad should weigh approximately 18 ounces and yield about 12 cups of torn pieces. Be sure to buy link pepperoni, not the presliced stuff, for the croutons.
Instructions
- Heat oil in 8-inch nonstick skillet over medium heat until shimmering. Add bread, pepperoni, and salt and cook, stirring occasionally, until bread is toasted and pepperoni is rust-colored, 5 to 7 minutes. Transfer to paper towel–lined plate and let cool for 5 minutes.
- Whisk oil, vinegar, mayonnaise, Italian seasoning, garlic, salt, pepper, and sugar together in large salad bowl. Add lettuce, tomato, onion, Parmesan, sliced pepperoncini, and pepperoni croutons and toss to combine. Season with salt to taste.
- Garnish salad with whole pepperoncini and serve, passing extra Parmesan and extra pepper separately.
for the pepperoni croutons
for the salad
Time
40 minutesYield
Serves 4 to 6Ingredients
Pepperoni Croutons
Salad
Test Kitchen Techniques
Ingredients
Pepperoni Croutons
Salad
Test Kitchen Techniques
Ingredients
Pepperoni Croutons
Salad
Test Kitchen Techniques
Why This Recipe Works
You know this restaurant “house salad”: crisp iceberg lettuce, tomatoes, maybe some shredded carrot, sliced red onion, and neon-yellow pickled peppers, all topped with an herby Italian dressing. It's served, often in a faux wooden bowl, at many a family restaurant, diner, or pizza place. To take this salad into a starring role, we whisked together an easy vinaigrette of olive oil, red wine vinegar, garlic, salt, and pepper. A tablespoon of mayonnaise helped emulsify the dressing and gave it creaminess. Italian seasoning imparted that signature flavor (namely, of dried basil and oregano) associated with Italian dressing. Torn iceberg lettuce provided a great crunch factor and a clean, refreshing flavor that was perfect for pairing with a dressing with a little oomph. Thinly sliced red onion provided slivers of excitement while pickled pepperoncini added brininess and a twist of heat. Grated Parmesan gave the salad a savory backbone. A sprinkling of crispy, spicy pepperoni croutons definitely took it to a new level of deliciousness.
Before You Begin
We prefer to use a fresh head of lettuce rather than precut bagged lettuce for this recipe. After halving and coring the head of lettuce, the half you use for the salad should weigh approximately 18 ounces and yield about 12 cups of torn pieces. Be sure to buy link pepperoni, not the presliced stuff, for the croutons.
Instructions
- Heat oil in 8-inch nonstick skillet over medium heat until shimmering. Add bread, pepperoni, and salt and cook, stirring occasionally, until bread is toasted and pepperoni is rust-colored, 5 to 7 minutes. Transfer to paper towel–lined plate and let cool for 5 minutes.
- Whisk oil, vinegar, mayonnaise, Italian seasoning, garlic, salt, pepper, and sugar together in large salad bowl. Add lettuce, tomato, onion, Parmesan, sliced pepperoncini, and pepperoni croutons and toss to combine. Season with salt to taste.
- Garnish salad with whole pepperoncini and serve, passing extra Parmesan and extra pepper separately.
for the pepperoni croutons
for the salad
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