Italian sub salad
Indulge in the flavors of Italy with this tantalizing sub salad. Packed with savory cold cuts, cheeses, veggies, and tangy dressing. Buon appetito!
Ingredients:
- 3 cups bread cubes
- 2 tablespoons extra-virgin olive oil
- 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar
- 3/4 cup fresh basil leaves, torn
- 1/2 cup sliced pitted Cerignola olives (black and green)
- 1/2 cup chopped jarred Peppadew peppers
- 1 large head romaine lettuce, shredded
- 60g sliced mortadella, cut into thin strips
- 60g sliced prosciutto, cut into thin strips
- 30g sliced capicola, cut into thin strips
- 30g sliced Genoa salami or hot soppressata, cut into thin strips
- 1 2-ounce piece aged provolone, shaved with a vegetable peeler
Instructions:
- Preheat the oven to 200 °C. Mix the bread cubes with 1 tablespoon of olive oil in a bowl. Place them on a baking sheet with edges and bake, stirring occasionally, until they become crispy, which usually takes 8 to 10 minutes. Allow them to cool down.
- While waiting, combine the giardiniera in a large bowl along with basil, olives, peppers, romaine lettuce, mortadella, prosciutto, capicola, salami, provolone, and the remaining 1 tablespoon of olive oil. Drizzle with the giardiniera brine and mix well. Allow it to rest for around 20 minutes to blend the flavors.
- Integrate the croutons into the salad and mix everything together. Serve the salad in individual bowls.
Summary:
- Calories: 1586 kcal
- Fat: 87 g
- Protein: 85 g
- Carbs: 123 g
- Potassium: 3435 mg
- Magnesium: 280 mg