Place pepperoni slices in a small non-stick pan over your lowest heat setting. The trick is to crisp the pepperonis without burning the oils that come out while cooking. This slow cooking process sometimes can take up to 30 minutes, but it is worth it for crispy pepperonis.Give your Caesar salad a wow factor, by adding crispy pepperoni bits and tangy feta cheese. You'll love those tasty tidbits at the bottom of the bowl. The pepperonis are done, when you notice that the color of the pepperonis have turned to a slight brownish color and there is a whitish haze where the oils have stopped seeping out of the meat and they have begun to harden and crisp up. The oil will also start to smoke slightly as well. This is also another indicator that the pepperonis are ready. Once the pepperonis are done, remove the pan from the heat. Using tongs, lift each pepperoni out of the oily pan and set them onto some paper towels to drain and cool. You want to get them out of the oil as soon as possible. Allow the pepperonis to cool completely. Once the pepperonis are cool, ball up the paper towel and crumble the pepperonis into bits.
The Salad
Chop or tear the lettuce.
Wash and spin the lettuce and place into two individual bowls.
Crumble the feta cheese equally into each bowl.
Grate the Parmesan cheese into each bowl.
Place the salads inside the refrigerator to chill, while the pepperonis continue to crisp.
When the pepperoni bits are done, sprinkle half onto each salad.
Top with croutons, dressing and fresh cracked black pepper, to taste.
Notes
Calories are calculated without dressing. To read more about nutrition information, please visit our Policies & Disclaimers page.
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