Crispy Salami Salad Recipes

Steps:

• For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt.
• For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat.
• For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook salami strips in oil 5 to 10 minutes, stirring occasionally, until crispy. Remove salami with slotted spoon to paper towels to drain; reserve remaining oil in skillet.
• Cook onion and garlic in reserved hot oil 2 minutes, stirring occasionally. Stir in vinegar, mustard, salt and pepper; cook 1 minute.
• In large bowl, place frisée and tomatoes. Drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces. Serve immediately.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
• Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

Steps:

• Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.

Steps:

• In a large skillet, cook the salami over medium heat until just browned, about 3 minutes per batch; drain on paper towels.
• In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning until tender, about 8 minutes; thinly slice and transfer to a large bowl.
• Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.