Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Jump to recipeDon't toss the brine from a jar of pepperoncini—it's great in vinaigrettes like this one.
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Ingredients
- 1
head romaine lettuce
- 1/2
small head radicchio
- 1/2 cup
pepperoncini, plus 3 tablespoons brine
- 1/2 cup
roasted red peppers
- 1 lb.
bocconcini, quartered
- 1 1/2 cups
marinated artichoke hearts, drained
- 8 oz.
provolone cheese, cut into 1/2-inch cubes
- 8 oz.
deli-sliced salami, cut into 1/2-inch pieces
- 4 oz.
sliced pepperoni, quartered
- 1 1/4 tsp.
kosher salt
Black pepper, to taste
- 1/4 cup
red wine vinegar
- 1/2 cup
olive oil
Crusty bread, for serving
Directions
- Step 1Chop the romaine and radicchio and combine in a large bowl. Finely chop the pepperoncini and roasted red peppers and add to the bowl.
- Step 2Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 teaspoon salt and a few grinds of pepper to the bowl.
- Step 3Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining ¼ teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until combined.
- Step 4Toss the salad, then pour in the dressing and toss again. Serve with bread.
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