Pepperoni Italian Chopped Salad

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  24 Turkey pepperoni(120g)
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  10 oz Lettuce, Romaine
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  2 Tomato(246g)
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  1 Bell Pepper(119g)
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  1 Yellow Onion(55g)
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  0.5 cup Olives, Black, Canned, Pitted
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Vinegar, Red Wine
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  2 Garlic(6g)
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  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tsp 1 teaspoon fine sea salt
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  0.5 tsp 1/2 teaspoon freshly-cracked black pepper

Instructions

1. 1Quarter the 24–30 pepperonis and set aside. Roughly chop the romaine hearts into bite-sized pieces. Dice the Roma tomatoes and green bell pepper into ½-inch chunks. Dice the red onion. Press or mince the garlic cloves.
2. 2In a small bowl, whisk together the olive oil, red wine vinegar, pressed garlic, Dijon mustard, fine sea salt, and freshly cracked black pepper until fully emulsified. Taste and adjust seasoning as needed.
3. 3In a large mixing bowl, combine the chopped romaine, diced tomatoes, diced green bell pepper, diced red onion, sliced black olives, and quartered pepperoni.
4. 4Pour the dressing over the salad and toss until everything is evenly coated.
5. 5Add the freshly grated Parmesan and toss gently to combine, distributing the cheese throughout.
6. 6Divide the salad evenly into 4 meal-prep containers. Seal and refrigerate for up to 3 days. Store any extra dressing separately and toss just before eating for best texture.