Big Italian Salad
"A lively assembly of vegetables, meats and cheeses that you’d find on an antipasta board...."
INGREDIENTS
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GARLIC DRESSING: 2 garlic cloves
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1/4 teaspoon sea salt
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1/4 cup mayonnaise
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1/4 cup red wine vinegar
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1 teaspoon dried oregano
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3/4 cup olive oil (or combination olive and canola oil)
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1 to 2 pinch red pepper flakes
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SALAD: 1 large head romaine, washed, dried, chopped
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1 head radicchio, washed, dried, torn into bite-sized pieces
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10 ounces baby spinach
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2 celery ribs, thinly sliced
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1 small red onion, thinly sliced
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1 cup cherry tomatoes, cut into halves
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1/2 cup pitted green olives and/or pitted black olives
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10 peperoncini peppers, thinly sliced
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1/2 cup roasted red peppers, thinly sliced
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1 (14-ounce) can quartered artichoke hearts in brine, drained
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1/4 to 1/2 pound pepperoni or salami, thinly sliced
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8 ounces provolone slices, cut into thin strips
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1/4 cup grated Parmigiano Reggiano
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