Italian Combo Salad With Mortadella & Provolone

Directions

1. Line a plate with paper towels. Thinly slice 1 slice of mortadella into 1/8-inch-thick strips. Heat a small nonstick or well-seasoned cast-iron skillet over medium-high heat. Add the mortadella strips and cook, stirring and separating the strips with a rubber spatula, until the fat is rendered and the mortadella is brown and crisp, about 5 minutes. Transfer to the paper-towel-lined plate.
2. In the same pan still over medium-high heat, add 1 slice of provolone cheese and cook until golden brown and crisp, about 1 minute. Flip and cook until the second side is golden brown and crisp, another minute. Place on the paper-towel-lined plate to drain, then break into bite-size pieces.
3. Add the olive oil and bread to the pan (no need to clean it first) and toss to coat. Sprinkle with the salt and garlic powder, then toss. Cook, stirring and tossing constantly, until the cubes are golden brown and toasted, about 5 minutes.
4. In a medium bowl, add all of the dressing ingredients and whisk until combined. Transfer 1 tablespoon of this dressing to a small bowl or glass.
5. Add the lettuce and cucumber to the medium bowl and toss. Taste and add more salt, vinegar, or sugar as needed.
6. Cut the remaining mortadella and provolone into 1/2-inch-thick strips and roll up each strip. Place the dressed lettuce mixture onto a large plate. Arrange the crisp and cold mortadella, crisp and cold provolone, pepperoncini, olives, tomatoes, salami if using, and croutons on top. Drizzle with the remaining dressing and serve right away.