Hearty Carmine’s Salad

Serves: 2-4 Cooktime: 20 Minutes

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Whew! This salad may seem to have everything in it except the proverbial kitchen sink, but that makes it a robust and incredibly tasty dish that is well worth the effort it takes to buy and prepare the ingredients.

Ingredients

½ MEDIUM-SIZED HEAD ICEBERG LETTUCE
1 MEDIUM-SIZED HEAD RADICCHIO
2 BUNCHES WATERCRESS OR 2 TO 3 BUNCHES ARUGULA
½ CUP COARSELY CHOPPED GENOA SALAMI
½ CUP COARSELY CHOPPED MORTADELLA
½ CUP DICED PROVOLONE
½ MEDIUM-SIZED RED ONION, PEELED AND THINLY SLICED
½ SMALL CUCUMBER, PEELED AND CUT INTO SMALL CHUNKS
5 PEPPERONCINI PEPPERS
5 LARGE GREEN OLIVES, PITTED
5 BLACK OLIVES. SUCH AS KALAMATA OR GAETA, PITTED
3 RADISHES. TRIMMED AND THINLY SLICED
1 LARGE RIPE TOMATO, CORED AND CUT INTO 8 WEDGES
¼ TO ½ CUP CARMINE’S VINAIGRETTE
PINCH OF DRIED OREGANO
SALT AND FRESHLY GROUND BLACK PEPPER

Directions

Cut the iceberg lettuce into 3 equal pieces and then cut each piece into quarters. Place the lettuce in a large bowl filled with ice-cold water.
Core and halve the radicchio and then cut each half into 3 pieces. Add it to the bowl.
Remove the stems from the watercress or arugula and add it to the bowl. Using your hands, swish the greens around, breaking up the iceberg lettuce and radicchio leaves. Spin the greens dry or dry them with paper towels. Transfer them to a plastic bag or similar container and refrigerate them until they are cold and crispy.
In a large bowl, mix together the salami, mortadella, provolone, onions, cucumbers, pepperoncini, olives, radishes, and tomatoes. Add the lettuce, radicchio, and watercress and gently toss the salad to combine the ingredients.
Spoon about ¼ cup of the vinaigrette over the salad and toss it again. Add the oregano and season the salad to taste with salt and pepper. Add more dressing, if desired. Transfer the salad to a serving bowl or platter, arranging the tomatoes on top and around the edge.

Some History Around Our Carmine's Salad

Brimming with fresh vegetables, savory salami, delicate mortadella, and tangy provolone, this salad captures the festive atmosphere of sharing a communal spread with loved ones.

We start by carefully selecting and washing an assortment of crisp greens—iceberg lettuce for refreshing crunch, bitter-sweet radicchio for color and bite, plus peppery watercress or arugula to lend a bold note. Next come the meaty gems: chopped Genoa salami and mortadella, which deliver the satisfying saltiness that’s characteristic of an Italian charcuterie board. Slivers of pepperoncini, black and green olives, plus sweet onion slices provide bursts of flavor in every forkful. Provolone adds its own creamy, mildly sharp dimension, perfectly balanced by juicy tomatoes and crisp cucumber.

To elevate these lively ingredients, we drizzle on Carmine’s Vinaigrette—a zippy blend of oil, vinegar, and seasonings—along with a pinch of dried oregano. The result is a salad bursting with personality: a generous, family-style dish that invites everyone to dig in, savor, and share in the timeless joy of Italian-American hospitality. Buon appetito!

Suggested Wine Pairings for Carmine's Salad

Pinot Grigio: A crisp, dry white that brightens the rich flavors of salami, mortadella, and provolone.
Verdicchio: Clean citrus notes and a hint of almond complement the tangy pepperoncini and radicchio.
Barbera d’Asti: A light-to-medium-bodied red with lively acidity to balance the savory meats and robust vegetables.
Rosato (Italian Rosé): A fresh, dry rosé with berry undertones cuts through the salumi’s richness and refreshes the palate.

Approximate Nutrition for the Entire Recipe (4 Servings Total)

Calories: ~1,600 kcal
Total Fat: ~110 g
- Saturated Fat: ~40 g
Carbohydrates: ~25 g
Dietary Fiber: ~7 g
Sugars: ~10 g
Protein: ~60 g
Sodium: ~3,500 mg (can be higher or lower depending on the salt content of the cured meats, cheese, and dressing)

Note: This estimate assumes up to ½ cup of an oil-based vinaigrette, which alone can contribute a few hundred calories and a significant amount of fat.

Answering Common Recipe Questions

Can I use different types of lettuce or greens?

Absolutely. Feel free to substitute romaine lettuce or baby spinach if you prefer. The key is to use crisp, fresh greens to contrast the hearty meats and cheeses.

How can I ensure the greens are extra crisp?

Soaking them in ice-cold water, then spinning or patting dry, helps maintain crunch. Refrigerate them until just before tossing.

What can I add if I want a spicier kick?

Include diced hot peppers, additional pepperoncini, or a sprinkle of chili flakes. Adjust to your heat preference.

How do I store leftovers?

Store undressed salad components separately in airtight containers for up to two days. Once dressed, it’s best consumed immediately to maintain crispness.