Salami crisps and melted provolone make a substantial warm salad that pulls from what's already on your shelf. The richness of the cheese and the salt and ferment of the salami mean you need only leaves and a simple dressing, built while things cook.

Serves 2. 15 minutes, 10 at the stove.

About 370 calories a serving, 17 g protein, 2 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 oz of salami into thin rounds. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook the salami until the edges begin to crisp, about 2 minutes per side. Transfer to a plate to cool.5 min
2. While the salami cools, mince 1 clove of garlic. Whisk together 1 tablespoon oil with the garlic, a pinch of salt, and a pinch of pepper in a small bowl.
3. Tear 2 oz of provolone into bite-sized pieces and place in a large bowl with 3 or 4 cups of salad leaves. Crumble the cooled salami and add it to the bowl.
4. Pour the warm garlic oil over the salad and toss gently until the cheese softens from the heat of the oil and the salami. Taste and adjust salt and pepper, then serve at once.

Note Swap cured ham or prosciutto for the salami. Leftovers keep one day; eat at room temperature or reheat gently. Serve with bread to soak up the oil, or add white beans or a soft egg to make it more filling.