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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Although this recipe from Gourmet doesn't call for it, I often add baby bocconcinni, hot calabrese salami, and fennel strips to the platter. Really, anything goes! The vinaigrette can be made 1 day ahead and chilled, covered. Onion can be pickled 1 day ahead and chilled, covered Ingredients:
3 tablespoons red wine vinegar |
1 small garlic clove, minced |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
6 tablespoons extra virgin olive oil |
2 cups water |
3 tablespoons red wine vinegar |
2 tablespoons sugar |
1 teaspoon salt |
1 medium red onion, halved lengthwise and thinly sliced crosswise |
2 romaine lettuce hearts, torn into bite-size pieces (12 ounces total) |
1 cup loosely packed fresh flat leaf parsley |
1 (8 ounce) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips |
2 (6 ounce) jars marinated artichoke hearts, drained |
1 cup assorted oil-cured olives |
1 cup drained bottled pepperoncini pepper (5 ounces) |
1/2 lb cherry tomatoes, halved |
Directions:
1. Make vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until combined well.
2. Make salad: Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool.
3. Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.
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