Categories: Salad

Ingredients

• 1 head romaine lettuce
• 1/2 small head radicchio
• 1/2 cup pepperoncini, plus 3 tbsp. brine
• 1/2 cup roasted red peppers
• 1 lb. bocconcini, quartered
• 1 1/2 cups marinated artichoke hearts, drained
• 8 oz. provolone, cut into 1/2-inch cubes
• 8 oz. deli-sliced salami, cut into 1/2-inch pieces
• 4 oz. sliced pepperoni, quartered
• 1 1/2 tsp kosher salt
• Black pepper, to taste
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Crusty bread, for serving

Directions

1. Chop the romaine and radicchio and combine in a large bowl. Finely chop the pepperoncini and roasted red peppers and add to the bowl.

2. Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 tsp salt and black pepper to the bowl.

3. Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining 1/4 tsp salt and black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until combined.

4. Toss the salad, then pour in the dressing and toss again. Serve with bread.

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