In college, I had a 100% Italian-American boyfriend, and I was partially adopted by his very traditional family. His mom was about 4'10" and a...Read More
Italian Hoagie Salad
I grew up in eastern Pennsylvania, where hoagies were known as “subs” and homemade rolls from Philadelphia were trucked into local sandwich shops and restaurants on the regular. I’m not even going to try and pretend that I wasn’t super into that bread. Here’s a fun fact: In the eighties, I used to end my shift at my dad’s restaurant by demolishing a steamy, round loaf of bread with one of the other waitresses. And yes, it was slathered in butter.
But really, the best part of the hoagie is the inside: spicy Italian cold cuts and shredded lettuce and onions with just the right amount of olive oil to make it slinky and vinegar to give it a bite, then a sprinkle of oregano, salt, and pepper. Therein lies the magic.
It’s those little details that lead up to big flavor.
So this Italian Hoagie Salad embraces a foundation of Italian meats and lettuce, then builds on it with more crisp veggies to amp up the nutrition. This is a meal I cobbled together one night when I couldn’t bear the thought of cooking; it relies on Applegate Farms cold cuts (unless you use the variation I’ve listed at the end), and it requires nothing more of you than a lot of chopping. It’s as close as I can get to running out for a sub on a Saturday afternoon.
Who needs a bread roll when you’ve got a big bowl?!
(For more awesome recipes like this, get your hands on my latest cookbook Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less.)
Italian Hoagie Salad
Serves 2-4 | Prep 15 minutes | Whole30 compliant tips below
1/4 cup red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano leaves
1/4 teaspoon coarse (granulated) garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (5 ounce) package Applegate Farms Natural Pepperoni, julienned
1 (4 ounce) package Applegate Farms Natural Genoa Salami, julienned
1 (4 ounce) package Applegate Farms Natural Prosciutto, julienned
1 (6 ounce) can anchovies, drained and chopped (optional)
1 head iceberg lettuce, chopped
a few handfuls of baby spinach
2 stalks celery, sliced thin
1 red bell pepper, sliced very thin
1/2 sweet onion, sliced very thin
2-3 pepperoncini, sliced very thin
1/2 (15 ounce) can red beets, julienned
1 (14 ounce) can hearts of palm, sliced thin
1 (6 ounce) can black olives, halved
Equip yourself with an enormous mixing bowl. Place vinegar, oil, oregano, garlic powder, salt, and black pepper in bowl and whisk to combine.
Prep the meats and add to the bowl, then prep the veggies and add to the bowl as they’re chopped.
When everything is in the bowl, toss with two spoons while sing a rousing rendition of “That’s Amore.” (Seriously. You want to toss for at least 2 minutes.)
Here are the lyrics to help you out:
When the moon hits your eye like a big pizza pie
When the world seems to shine like you’ve had too much wine
Bells will ring ting-a-ling-a-ling, ting-a-ling-a-ling
And you’ll sing “Vita bella”
Hearts will play tippy-tippy-tay, tippy-tippy-tay
Like a gay tarantella
When the stars make you drool just like a pasta fazool
When you dance down the street with a cloud at your feet
You’re in love
When you walk in a dream but you know you’re not
Scuzza me, but you see, back in old Napoli
Make it Whole30 Compliant
Replace the deli meats with rotisserie or leftover chicken or steak. You could also add some chopped hard-boiled eggs, if that’s your thing.