RECIPE INGREDIENTSFor Salad:
1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
1/4 pound sliced pepperoni, chopped
1/3 cup drained sliced pimentos (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
For Dressing:
3 tablespoons red wine vinegar or white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated parmesan cheese
Chopped Italian Salad Recipe at Cooking.com
DIRECTIONS
FOR SALAD: In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
FOR DRESSING: Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
# VARIATIONS: Use chopped salami or prosciutto instead of the pepperoni.
# Add some chopped pepperoncini to spice up the salad.
# Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.
# Diced provolone cheese would make a nice addition.
# Stir in about a third of a cup of thin-sliced basil leaves.
WINE RECOMMENDATION: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.
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