Make a hoagie without the bread, and you'll have this delicious hoagie salad. I made it for the Memorial Day 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 care for one or the other. I also left out the Genoa salami. My stomach just considers it to be too fatty, but go ahead and add some sliced Genoa if you so wish. Also, play around with the varieties of ham that you use.
Ingredients:
Ingredients:
For the salad
2 heads romaine lettuce, chopped
1/4 cup basil leaves, cut into strips (chiffonade)
3 scallions, sliced thinly, use the white and pale green parts only
2 cups rotisserie chicken breast, cut into small pieces
1/2 pound deli ham, rolled and sliced into strips
1/2 cup provolone cheese, cut into small cubes
1/2 cup fresh mozzarella cheese cut into small cubes
1 cup garbanzo beans
2 cups cherry tomatoes, sliced in half
1 yellow pepper, seeds removed, sliced into strips
pickled pepperoncini for garnish
2 heads romaine lettuce, chopped
1/4 cup basil leaves, cut into strips (chiffonade)
3 scallions, sliced thinly, use the white and pale green parts only
2 cups rotisserie chicken breast, cut into small pieces
1/2 pound deli ham, rolled and sliced into strips
1/2 cup provolone cheese, cut into small cubes
1/2 cup fresh mozzarella cheese cut into small cubes
1 cup garbanzo beans
2 cups cherry tomatoes, sliced in half
1 yellow pepper, seeds removed, sliced into strips
pickled pepperoncini for garnish
Ingredients:
For the Vinaigrette
1 tablespoon Dijon mustard
1 teaspoon oregano
2 tablespoons Italian parsley, chopped
salt and pepper to taste
¼ cup vinegar
¾ cup extra-virgin olive oil
3 tablespoons grated Parmesan cheese
Directions for assembling the salad:
- Combine the lettuce, scallions and basil leaves.
- Layer them onto a serving platter.
- In a large bowl toss the rest of the ingredients together (except the garnishes).
- Place the mixture on top of the lettuce.
- Toss the vinaigrette on top and layer the pickles and pepperoncini over and around the salad.
- The salad can be made ahead of time but left unassembled. The lettuce mixture should be kept separate, as should the vinaigrette. Combine all the ingredients just prior to serving.
Directions for the vinaigrette:
- In a medium bowl, mix all the ingredients except the oil and Pecorino Romano.
- Whisk in the olive oil, pouring it in a slow and steady stream until incorporated.
- Stir in the Pecorino Romano.
- Refrigerate until ready to serve.
