Antipasto Salad With Garlic-Parm Croutons

• FOR THE CROUTONS:
• 2 Tablespoons Salted Butter
• 1 slice Bread (double This Amount If Slices Are Very Small), Cubed
• 1 clove Minced Garlic
• 1 Tablespoon Grated Parmesan Cheese
• FOR THE SALAD:
• 1 head Romaine Lettuce, Coarsely Chopped
• 1/2 whole Small Onion, Thinly Sliced
• 1 whole Plum Tomato, Chopped
• 4 whole Pepperoncini Peppers, Thinly Sliced
• 1 Tablespoon Olive Oil
• 1 teaspoon Juice From The Pepper Jar
• 8 slices Thin-cut Salami
• 3 ounces, weight Thick-cut Provolone, Cubed
• Salt And Pepper

1. For the croutons, heat a skillet to medium heat with the butter and bread cubes. Swirl to combine, and toast for 5-10 minutes, shaking the pan every 2 minutes and continuing to cook until the edges are browned but bread is still slightly chewy inside. Add garlic and Parmesan to the pan and increase the heat to medium-high. Toss the croutons for 1 minute more until garlic and cheese stick to bread. Remove from heat and set aside.
2. For the salad, layer the lettuce, onion, tomato and sliced peppers on a platter. Drizzle with the olive oil and pepper juice, and sprinkle with salt and pepper. Top the salad with salami, croutons and provolone.
3. Note: Serves 2 as a main dish or 4 as a side salad.

croutons, butter, bread, garlic, parmesan cheese, salad, head romaine lettuce, onion, tomato, pepperoncini peppers, olive oil, pepper, salami, provolone, salt

Taken from tastykitchen.com/recipes/salads/antipasto-salad-with-garlic-parm-croutons/ (may not work)