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Ingredientes
- 4 c. coarse-diced inner romaine lettuce leaves chilled
- 2 c. coarsely-sliced baby arugula leaves chilled
- 2/3 c. diced red onion
- 2/3 c. diced Genoa salami
- 2/3 c. diced provolone
- 2/3 c. diced tomato
- 1/2 c. coarsely-sliced basil leaves
- 3 Tbsp. extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 tsp red wine vinegar
- 1/4 tsp chopped garlic
- 1/4 tsp salt Freshly-grnd black pepper to taste Grated Parmesan for serving (preferably Parmigiano-Reggiano)
Direcciones
- Place the romaine, arugula, red onion, salami, provolone, tomato and basil in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated till ready to use, up to 4 hrs.
- Combine the extra virgin olive oil, the balsamic and red wine vinegars, the garlic, salt and pepper to taste in a small dish.
- To serve, pour the dressing over the salad. Toss several times till coated. Taste; adjust the seasoning.
- This recipe yields 2 servings.
- Comments: Cured black olives, marinated artichoke hearts, pepperoncini and/or possibly capers can be added, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 2 servings | |
| Calories 369 | |
| Calories from Fat 283 | 77% |
| Total Fat 32.11g | 40% |
| Saturated Fat 10.33g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 686mg | 29% |
| Potassium 256mg | 7% |
| Total Carbs 8.73g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.56g | 4% |
| Protein 12.23g | 20% |
