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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The inspiration of this salad is the house salad at Chipparelli's Restaurant in Little Italy, Baltimore, MD. This recipe is similar, but it's only my best guess (plus a little of my own tastes thrown in) I have put quantities for the oil & vinegar, but honestly I just pour it straight from the bottle... I just keep testing the salad until it tastes good! Ingredients:
1/2 cup olive oil |
1/4 cup red wine vinegar |
1 1/2 teaspoons oregano |
1 tablespoon lemon juice |
1 head lettuce, chopped |
3 -4 roma tomatoes, quartered |
1/2 small red onion, sliced very thin |
8 -10 pepperoncini peppers |
3 -4 minced fresh garlic cloves |
2 eggs, hard boiled and chopped |
1 cup parmesan cheese or 1 cup romano cheese, freshy grated |
1/2 lb hard salami, sliced and quartered |
1/2 lb prosciutto, sliced thin and chopped |
1/2 lb pepperoni, sliced and halved |
Directions:
1. Mix all salad ingredients above, except eggs and cheese, in bowl.
2. Let sit, covered, for 30 min - 1 hour.
3. Just before serving, add eggs, cheese (and meat if applicable).
4. Toss with dressing.
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