House Salad with Pepperoni Croutons

Name: House Salad with Pepperoni Croutons
Yield: Serves 4 to 6
Ingredients: 1½ tablespoons, extra-virgin olive oil; 1 slice, hearty white sandwich bread, crust removed, cut into ¼-inch dice (about ⅔ cup); 2 ounces link, pepperoni, cut into ¼-inch dice (about ½ cup); ⅛ teaspoon, table salt; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, red wine vinegar; 1 tablespoon, mayonnaise; 1 teaspoon, Italian seasoning; 1 , garlic clove, minced; ¾ teaspoon, table salt; ½ teaspoon, pepper, plus extra for serving; ½ teaspoon, sugar; ½ head, iceberg lettuce (1¼ pounds), cored and torn into rough 2-inch pieces (about 12 cups); 1 , plum tomato, cored and sliced thin; ½ cup thinly sliced, red onion, rinsed; 1 ounce, Parmesan cheese, grated (½ cup), plus extra for serving; 3 tablespoons thinly sliced, pepperoncini, plus 4 to 6 whole pepperoncini for garnish

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Appears in Cook's Country August/September 2021

Here's a new take on a familiar standard.

SERVES4 to 6

TIME40 minutes

WHY THIS RECIPE WORKS

You know this restaurant “house salad”: crisp iceberg lettuce, tomatoes, maybe some shredded carrot, sliced red onion, and neon-yellow pickled peppers, all topped with an herby Italian dressing. It's served, often in a faux wooden bowl, at ...

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