Wednesday, 26 May 2010


Make a hoagie without the bread, and you'll have this delicious hoagie salad. I made it for the Memorial Day's get together, and it was a hit with everyone! I actually made two versions: The regular one, and another without the onions or mustard, because some of our guests do not like them.


2 heads romaine lettuce, chopped 
1/4 cup basil leaves, cut into strips (chiffonade)
a few mint leaves, chopped
3 scallions, sliced thinly, use the white and pale green parts only
2 cups rotisserie chicken breast, cut into small pieces
1/2 pound Genoa salami, sliced into strips
1/2 pound deli ham, sliced into strips
1/2 cup finely chopped provolone cheese
1/2 cup shredded mozzarella cheese
1 cup garbanzo beans
2 cups cherry tomatoes, sliced in half if desired
3 scallions, sliced thinly, use the white and pale green parts only
1 yellow pepper, seeds removed, sliced into strips
pickled peperoncini for garnish 

For the Vinaigrette:

1 garlic clove, minced
1 tablespoon Dijon mustard (or a bit more if you like mustard)
1 teaspoon oregano
2 tablespoons Italian parsley, chopped
salt and pepper to taste
¼ cup vinegar (I like to use white balsamic)
¾ cup extra-virgin olive oil
3 tablespoons grated Parmesan cheese

  • In a medium bowl, mix all ingredients except the oil and parmesan.
  • Whisk in the olive oil in a slow steady stream until incorporated. Stir in the Parmesan cheese.
  • Refrigerate until ready to serve.
 To assemble the salad:
  • Combine the lettuce, scallions, and basil leaves.
  • Layer them onto your serving platter.
  • In a large bowl, toss the rest of the ingredients together. When ready to serve, add the vinaigrette and mix. Place the mixture on top of the lettuce. 
  • You can make this ahead of time, but add the lettuce mixture at the last minute so that it doesn't wilt.