Charcuterie Salad Leftovers (Print-Friendly Version)
A bold, crunchy salad using leftover meats, cheeses, and tangy vinaigrette.
# What You Need:
→ Red Wine Vinaigrette
01 -
1/3 cup olive oil
02 -
2 1/2 tablespoons red wine vinegar
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon honey
05 -
2 teaspoons minced shallot
06 -
Salt and pepper to taste
07 -
Pinch of garlic powder
08 -
3/4 teaspoon Italian seasoning, or to taste
→ Salad
09 -
1 head romaine lettuce, chopped
10 -
1/2 head radicchio, or substitute with 1/2 head romaine, chopped
11 -
4 to 5 ounces salami, chopped
12 -
1/2 cup shaved cheese, such as Toscano, cheddar, or rosemary cheese
13 -
3 to 4 pepperoncinis
14 -
5 jalapeño-stuffed olives, sliced
15 -
1/3 cup black olives or olives of choice, sliced
16 -
1/4 cup rosemary marcona almonds or nuts of choice
17 -
2 to 3 Persian cucumbers, sliced
18 -
1 cup cherry tomatoes, halved
# How to Make It:
01 -
In a jar or airtight container, whisk together olive oil, red wine vinegar, Dijon, honey, shallot, salt, pepper, garlic powder, and Italian seasoning. Seal and refrigerate until ready to use.
02 -
In a large bowl, combine romaine, radicchio, salami, shaved cheese, pepperoncinis, olives, almonds, cucumbers, and cherry tomatoes.
03 -
Drizzle with desired amount of vinaigrette. Toss to coat evenly and serve immediately.
# Important Notes:
01 -
Excess vinaigrette can be stored in the refrigerator for up to one week.