
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.
Fresh Antipasto Salad
Antipasto Salad
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