Combine everything except romaine and crumbs in a large bowl. Mix well and season with salt and pepper to taste.
Add the romaine to the bowl and mix quickly before transferring to serving dishes.
Pile the salad onto the serving dishes- I would use a square or oval shape dish. Top the salads with garlic crumbs over the top and a drizzle of balsamic glaze.
Ingredients
4 oz. Roma® Bold Pepperoni, cut into quarters
4 oz. Roma® Genoa Salami, large dice, 1/2 in. chunks
1 cup Roma® Orecchiette Mozzarella
1/2 cup Roma® Pitted Olive Mix
1/4 cup Roma® Green and Red Pepper Strips
1/2 cup Roma® Artichoke Hearts, quartered
1/3 cup Peak Fresh Produce® Cucumber(s), English, small dice, 1/4 in.
1/4 cup Peak Fresh Produce® Celery, small dice, 1/4 in.
1/4 cup Peak Fresh Produce® Onion(s), Red, small dice, 1/4 in.
1/2 cup Peak Fresh Produce® Tomato(es), Grape, blistered with a torch
1/4 cup Peak Fresh Produce® Basil, chiffonade
1/4 cup Peak Fresh Produce® Chives, Fresh, finely chopped
6 cups Peak Fresh Produce® Lettuce, Romaine Hearts, hand torn into bite size pieces
1/2 cup Garlic Crumbs, (see recipe below)
12 oz. Anchovy Vinaigrette, (see recipe below)
to taste Piancone® Balsamic Glaze
Garlic Crumbs
Directions
Combine everything except the oil in a robot coupe and blend until the mixture looks like sand.
Heat a large skillet over medium heat.
Add the olive oil and heat until it shimmers. Turn heat down to medium-low. Add the breadcrumb mixture to the skillet and stir to combine. Toast mixture, while stirring frequently, until it is a deep golden brown and has dried out to a breadcrumb texture.
Remove from heat, season to taste with salt, then transfer into a container for the fridge.
Ingredients
1 cup Roma® Italian breadcrumbs
1/2 cup Roma Parmesan Romano cheese blend, grated
1/2 cup Peak Fresh Produce® Whole Peeled Garlic, chopped
1/4 cup Piancone® Oil, Olive, Extra Virgin
Anchovy Vinaigrette
Directions
Put all ingredients into a gallon Cambro and blend well with an immersion blender.
Adjust for salt and pepper to taste, if needed.
Ingredients
1 qt. Piancone® wine & basil vinaigrette
4 ea. Roma® Anchovies
1 tsp. West Creek® Honey
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
