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Italian, Salads



Dressing:
2 tablespoons olive oil
2 tablespoons jarred green olive tapenade
2 teaspoons white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon Calabrian chili paste
1/2 teaspoon kosher salt

Salad:
1 to 2 hearts of romaine lettuce, sliced thin
2 roasted red peppers, sliced into thin strips
1 bulb fennel, shaved thin
One 6-ounce combo package of provolone and genoa salami, sliced thin

Pasta:
1/2 cup olive oil
1/2 cup par-cooked orzo pasta (see Cook's Note)
1/4 teaspoon kosher salt

For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.

For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.

For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.


To par cook the pasta, bring a pot of water to a boil. Season well with salt. Add the pasta and cook for 4 minutes. Drain and spread on a paper towel-lined plate to dry completely. Dry very well.

Unrated