The inspiration of this salad is the house salad at Chipparelli's Restaurant in Little Italy, Baltimore, MD. This recipe is similar, but it's only my best guess (plus a little of my own tastes thrown in) I have put quantities for the oil & vinegar, but honestly I just pour it straight from the bottle... I just keep testing the salad until it tastes good!
1 cup parmesan cheese or 1 cup romano cheese, freshy grated
1/2 lb hard salami, sliced and quartered
1/2 lb prosciutto, sliced thin and chopped
1/2 lb pepperoni, sliced and halved
Steps:
Mix all salad ingredients above, except eggs and cheese, in bowl.
Let sit, covered, for 30 min - 1 hour.
Just before serving, add eggs, cheese (and meat if applicable).
Toss with dressing.
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