Name: Iceberg Antipasto Salad
Ingredients: 1 head iceberg lettuce; cored and chopped; 1/4 pound hard salami; sliced not too thin then halved then cut into 1/2-inch strips; 1/4 pound hot coppa; sliced not too thin then halved then cut into 1/2-inch strips; 1/4 pound provolone; sliced not too thin then halved then cut into 1/2-inch strips; 1/4 cup hot cherry peppers; sliced or chopped plus 1 tablespoon of brine; 2 tablespoons white balsamic or wine vinegar; 1 rounded teaspoon super-fine sugar or Acacia honey; 1 teaspoon (1/3 palmful) dried oregano; 2 tablespoons fresh thyme; chopped; A handful flat-leaf parsley; finely chopped; A handful grated Pecorino or Parm; 1/3 cup EVOO – Extra Virgin Olive Oil; Salt and pepper

cheese

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Playing Iceberg Antipasto Salad

Iceberg Antipasto Salad

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Ingredients

1 head iceberg lettuce, cored and chopped
1/4 pound hard salami, sliced not too thin then halved then cut into 1/2-inch strips
1/4 pound hot coppa, sliced not too thin then halved then cut into 1/2-inch strips
1/4 pound provolone, sliced not too thin then halved then cut into 1/2-inch strips
1/4 cup hot cherry peppers, sliced or chopped plus 1 tablespoon of brine
2 tablespoons white balsamic or wine vinegar
1 rounded teaspoon super-fine sugar or Acacia honey
1 teaspoon (1/3 palmful) dried oregano
2 tablespoons fresh thyme, chopped
A handful flat-leaf parsley, finely chopped
A handful grated Pecorino or Parm
1/3 cup EVOO – Extra Virgin Olive Oil
Salt and pepper

Yield

Serves: 4-6 servings

Preparation

Combine salad ingredients in a bowl. In another bowl whisk up vinegar, hot pepper brine, sugar or honey, oregano, thyme, parsley, cheese and EVOO. Toss salad with dressing and season with salt and pepper to taste.

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