Everything is cut to a similar size so each forkful carries romaine, salami, provolone and vegetables together.
Large croutons and torn basil are part of the salad rather than a garnish, and the vinaigrette goes on at the last moment.
Why This Recipe Works
- A Dijon-emulsified vinaigrette clings to the leaves instead of pooling.
- Cubed provolone holds its shape through tossing.
- Large croutons stay crisp longer than small ones.
- Dressing at the table keeps the romaine crunchy.
What Each Part Does
A salad built on four contrasts.
- CrispRomaine, cucumber and large croutons
- The texture the salad is named for.
- SaltySalami and provolone
- The savoury weight.
- SharpRed wine vinegar, Dijon and red onion
- Cuts through the cured meat and cheese.
- FreshCherry tomatoes and torn basil
- Lifts the whole bowl.
Toss with the vinaigrette immediately before serving.
How to Make It
Vinaigrette whisked
Whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt and black pepper until emulsified.
Salad combined
Combine romaine, tomatoes, cucumber, red onion, salami, provolone, croutons and basil in a large bowl.
Tossed
Toss with the vinaigrette immediately before serving.
Ingredient Notes
- Salami
- Four ounces, cut into bite-size pieces rather than left in slices.
- Provolone
- Four ounces, cubed.
- Croutons
- One and a half cups, large.
- Basil
- Half a cup of leaves, torn.
Success Tips
- Whisk the vinaigrette until it thickens slightly before it goes near the leaves.
- Chop the romaine just before serving so the edges stay crisp.
- Toss from the bottom of the bowl so the dressing reaches everything.
Serving Ideas
Serve straight after tossing, while the croutons are still crisp.
Storage and Reheating
Refrigerate
Best served immediately; refrigerate undressed components up to 2 days.
Frequently Asked Questions
Can I prepare it ahead?
Keep the components refrigerated separately for up to 2 days and toss just before serving.
What cheese is in it?
Cubed provolone.
