Thursday, July 27, 2017

Kick the Bread to the Curb- Italian Sub Salad

Something big big big is happening in our little house!! Love is in the air and a wedding is right around the corner. That's right, The Chef and The Baker are tying the knot. I've been waiting for this day forever, it seems. Our life has been quite an adventure so far and I just know the best years are yet to come. The planning has been in the works for some time and we're now closing in on the last couple months before the Big Day and still have lots to do. We're not going over the top, we are going to keep everything simple and casual. No fluffy white wedding gown, no tuxes, no limos, no expensive reception halls and fancy catered meals, we just want a relaxed get together with close friends and family to celebrate the beginning of our new life together. 

The Chef has had tons of experience as a caterer with different restaurants that he has worked at over the years. He has seen the easy to please couples and the bridezillas. He and I have both been to plenty of weddings, some have been simple church ceremonies followed by cake and punch at the church. Others have been private ceremonies followed by HUGE and lavish receptions at some pretty incredible locations- one couple even renting the entire zoo for their reception. As guests we had the entire zoo to ourselves, so we could enjoy cocktails while mingling with fellow guests and some really amazing wildlife. Iowa is a state blessed with some beautiful vineyards and wineries, and those are always popular locations for weddings and receptions. My son and his wife were married on the lakeshore at dusk out at the lake where our former Little Lake House is located. It was lovely with the changing colors of the setting sun sparkling off the water. He and I have both experienced weddings that offered a simple cake and punch service, to an appetizer buffet and keg of beer, to an elaborate multi-course sit down dinner with full service cocktail bar. Between the two of us, and our incredibly gifted friends and family, I'm sure we will have no trouble finding a menu that works perfectly for our plans.

Now all this wedding and reception talk has worked up an appetite! Since it's still blazing hot outside, I don't really want to fire up the stove and cook, but I'm hungry for something that's a bit more substantial that the typical salad. I'm not much of a cold sandwich person either, but there just has go to be a way to get the best of both, right? Today's recipe is a playful salad that's a fun twist on the sub sandwich shop classic- the Italian Sub. Crunchy Romaine lettuce replaces the sad shredded iceberg and adds more nutrition. Julienne bites of the best Italian sausages and Provolone cheese make the salad a filling and substantial entree with lots of the same veggie toppings you might add to your sandwich. Drizzled with a vinaigrette instead of heavy mayo helps lighten up the dish and instead of a big loaf of bread, a sprinkling of homemade garlicky croutons brings it all together. The croutons and dressing are made with Sinful Food infused olive oils for that extra bit of flavor. Give your salad a healthy sprinkle of the Signature Seasoning too, just like in the sandwich shops.

I also added some chopped baby herbs from our garden.
Fresh herbs add soooo much flavor.
You can get your Sinful Food olive oils and Signature Seasoning by clicking HERE.

Italian Sub Salad

1 head romaine lettuce
capicola or ham
sliced provolone
3-4 Roma tomatoes
1/2 cup sliced black olives
1 large bell pepper, chopped
1 red onion cut into julienne strips
half a day old baguette
1/4 cup Sinful Food garlic olive oil
1/3 cup Sinful Food Italian Herb olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon Sinful Food Signature Seasoning
1 teaspoon chopped fresh oregano, or a big pinch dried

Chop the Romaine lettuce and add to a big bowl.

City the salami, pepperoni, and capicola into julienne strips and add to bowl. 

I found this package of three meats but you can use
whichever types you like.
Do the same with the sliced Provolone cheese. Add the vegetables and toss to combine.

Heat the oven to 425 degrees. Cut the day old bread into cubes. Place in a large bowl and drizzle the olive oil over evenly, tossing to coat all the cubes. Spread out onto a baking sheet and place in the oven. Toast, shaking the pan every few minutes,until browned and crisp. Remove from oven and allow to cool.

I employed The Chef as the Crouton Maker
Make the vinaigrette by combining the Italian Herb olive oil, balsamic vinegar, oregano and Signature Seasoning in small jar. Shake to combine.

You can add any herbs and spices you like to the basic
vinaigrette recipe.
Add croutons to taste to the salad, drizzle with dressing. Toss to coat, sprinkle with Signature Seasoning and serve immediately.  

You can use any fresh veggies you like in this salad- whatever you might like on you sandwich! It's really delicious with some sliced pepperoncini too. I love those peppers, they add a little bit of bite with no real "heat" like hot peppers. I have a jar of pickled shishito peppers in the fridge, so I slice up a few and tossed them in the bowl- delicious!

Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

No comments:

Post a Comment