Italian Steakhouse Salad

Italian Steakhouse Salad

This Italian-style version of the steakhouse wedge uses romaine, cherry tomatoes, sliced radicchio, Gorgonzola dressing, and crisp salami.
Serves 4

Ingredients:
1 tablespoon olive oil
4 ounces salami
1 large head romaine lettuce
1 small head radicchio
1 lemon
1/2 cup sour cream
1/2 cup yogurt
Salt and pepper
4 ounces Gorgonzola cheese (1 cup crumbled)
1 pint cherry tomatoes

Directions:
1. Put 1 tablespoon olive oil in a large skillet over medium-high heat. Chop the salami.
2. When the oil is hot, add the salami and cook, stirring occasionally, until crisp, 5 to 10 minutes.
3. Meanwhile, trim the lettuce, leaving the leaves attached at the stem end, and cut the head lengthwise into quarters. Trim and thinly slice the radicchio. Halve the lemon.
4. Put the sour cream, yogurt, the juice of 1/2 lemon, and a sprinkle of salt and pepper in a small bowl. Crumble in the Gorgonzola and stir to combine. Taste and adjust the seasoning. Halve the cherry tomatoes.
5. Put each romaine quarter cut side up on a plate and top with the radicchio, cherry tomatoes, and Gorgonzola dressing. Sprinkle the salami over the top and serve.

Variations:
Spanish Steakhouse Salad: Use 4 ounces chopped smoked Spanish chorizo instead of the salami, any blue cheese (such as Cabrales), and stir a little smoked paprika into the dressing.
Bacon Steakhouse Salad: Substitute bacon for the salami and lower the heat to medium; it will take 10 to 15 minutes to cook. Use a good American blue cheese instead of the Gorgonzola.