Recipe courtesy of Molly Yeh
Salami Chopped Salad in Bread Bowls
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1570
- Total Fat
- 65 g
- Saturated Fat
- 13 g
- Carbohydrates
- 193 g
- Dietary Fiber
- 19 g
- Sugar
- 26 g
- Protein
- 55 g
- Cholesterol
- 61 mg
- Sodium
- 2963 mg
This salad is inspired by panzanella, a traditional Italian bread salad, except here, the salad is IN THE BREAD! Plus, Molly is bringing it with the salty salami, one of her favorites. She also wants to know: Why should soup get all of the glory in bread bowls, when a salad can just as easily go in?!?
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1570
- Total Fat
- 65 g
- Saturated Fat
- 13 g
- Carbohydrates
- 193 g
- Dietary Fiber
- 19 g
- Sugar
- 26 g
- Protein
- 55 g
- Cholesterol
- 61 mg
- Sodium
- 2963 mg
Ingredients
Dressing:
Assembly:
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Directions
- For the dressing: In a large measuring cup, whisk together the red wine vinegar, Dijon, sugar, salt, black pepper, and oregano. Drizzle in the olive oil while whisking continuously to emulsify.
- To assemble: In a large bowl, combine the romaine, olives, cucumbers, tomatoes, peppers, onion and salami. Dress generously (you want some of the dressing to soak down into the bread bowl). Serve in the bread bowls.
