Antipasto Salad with Pecorino Pepperoncini Dressing
Serves 6-8
Ingredients
Salad
- 2 romaine hearts chopped (about 6 cups)
- ½ a bulb of fennel thinly sliced
- ¼ red onion thinly sliced
- 4 radishes thinly sliced
- 2 small cucumbers chopped
- 3 small campari tomatoes cut into wedges
- ½ cup roasted red peppers sliced
- ½ cup mixed olives halved
- ½ cup marinated artichokes chopped
- 2 oz salami chopped
- Shaved ricotta salata for topping
- Fresh torn basil leaves for topping
- Sliced pepperoncini for topping, optional
Dressing
- ¼ cup pepperoncini liquid
- 1 Tbsp red wine vinegar
- 2 Tbsp honey
- 1 Tbsp mayonnaise this helps emulsify the dressing
- 1 tsp dijon
- 1 tsp oregano
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup olive oil
- ⅓ cup grated pecorino romano
Instructions
- Place romaine, red onion and fennel in an ice bath. Let sit for a few minutes to crisp up the lettuce. Remove from the ice bath and dry in a salad spinner or lay out on a kitchen towel to dry COMPLETELY. You don't want a watery salad! Add to a large bowl.
- Add in radishes and cucumbers. Set aside.
- Next, prepare the dressing. Add all dressing ingredients to a jar and shake until combined. Alternately, add everything to a small bowl, and whisk until combined.
- Add as much dressing to the reserved lettuce mix as desired. Toss to coat. Season with salt and pepper if needed*
- Top salad with tomatoes, peppers, olives, artichokes, salami, ricotta salata, basil and pepperoncini and serve!
Video
Notes
*If you don’t use all the dressing, save it in the fridge for future salads!
Tried this recipe?Let us know how it was!
Well worth the prep. So tasty. The dressing is the bomb!
We loved this! Skipped the meat and used fake cheeses to make it vegan, and couldn’t find fennel so left that out, but it was still so so good. Added to our rotation! Glad to have found this from shorts.