For Salad:
4 ounces (about 3 cups) romaine lettuce
1 1/2 ounces Genoa salami, sliced thin and cut in strips
1 1/2 ounces mortadella, sliced thin and cut in strips
2 ounces Wisconsin provolone cheese, cut in strips
1 1/2 ounces roasted red peppers, cut in strips
1 1/2 ounces artichoke hearts, chopped
1/4 cup (1 ounce) tomato, diced
2 tablespoons (1 ounce) olive salad
2 ounces Muff-a-lotta dressing (below) or to taste
2 ounces garlic focaccia croutons
Muff-a-lotta Dressing:
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons Italian seasoning
1 tablespoon parsley, chopped
1/2 cup garlic-infused olive oil
Freshly ground black pepper to taste
Crushed red pepper to taste
For salad: Place lettuce on serving plate; top with meats, provolone, red peppers, artichoke hearts, tomato and olive salad. Drizzle with dressing and top with croutons.
For dressing: Combine all ingredients in medium bowl; whisk to emulsify. Do not salt this dressing; the salad ingredients are quite salty.