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Rach shows how to make a crisp, refreshing salad that's packed with all the usual suspects found in Italian-American classics. This is just one of the recipes she put on the menu to feed hungry firefighters at the 2nd Annual FDNY Firefighter Challenge Event.
Place all salad ingredients in a large serving bowl and set aside.
Place all dressing ingredients in a mason jar and shake until combined.
For the croutons, melt the butter into the olive oil on the stove, then grate in garlic. Pour over bread cubes and toss to combine. Toast in a 400˚F oven for about 5 minutes or until golden brown. While warm, toss with parmigiano-reggiano cheese and black pepper.
Serve salad with salami, capicola, provolone, and cherry pepper rings on the side.