ITALIAN CHOPPED SALAD WITH SALAMI CRISPS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Using hand-held plane grater, grate 1 clove garlic then grate Romano cheese. In large bowl, toss garlic and cheese with torn pita and 1 tablespoon olive oil to coat well. Spread in even layer on cookie sheet.
• Bake 15 to 20 minutes, stirring once halfway through toasting, until toasted and golden brown. Remove from oven; transfer Croutons to bowl. Set aside to cool. Leave oven on and parchment paper on cookie sheet.
• In jar with tight-fitting lid, place vinegar, mustard and 1/2 teaspoon olive oil. Grate 1/2 clove garlic into jar using hand-held plane grater. Add salt and pepper. Screw lid on jar; shake jar vigorously to combine. Set Dressing aside.
• Spread salami strips on same paper-lined cookie sheet. Bake about 15 minutes or until crisp. Remove from cookie sheet to plate; cool slightly.
• Divide lettuce among 2 to 4 bowls. Divide remaining salad ingredients into bowls. Top salads with salami, croutons, dressing and additional Romano cheese.