Ingredients:

  • 1 large head Romaine lettuce, chopped (approx. 300g)
  • 1 small head Radicchio, shredded (approx. 150g)
  • 1 pint Cherry tomatoes, halved (approx. 250g)
  • 4 oz Genoa Salami, sliced into ribbons (approx. 115g)
  • 4 oz Pepperoni, thinly sliced (approx. 115g)
  • 4 oz Sharp Provolone cheese, cubed (approx. 115g)
  • 4 oz Fresh Mozzarella pearls, drained (approx. 115g)
  • 12 oz marinated artichoke hearts, drained and chopped (approx. 340g)
  • 0.5 cup Castelvetrano olives, pitted and smashed (approx. 75g)
  • 0.25 cup Pepperoncini, sliced (approx. 30g)
  • 0.5 small Red onion, paper-thinly sliced (approx. 50g)
  • 0.25 cup Roasted red peppers, jarred and sliced (approx. 60g)
  • 0.5 cup Extra virgin olive oil (120ml)
  • 0.25 cup Red wine vinegar (60ml)
  • 1 tsp Dijon mustard (5g)
  • 1 tsp Dried oregano
  • 0.5 tsp Garlic powder
  • 0.5 tsp Sea salt
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Combine the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, sea salt, and black pepper in a jar.
  2. Shake the jar vigorously for 30 seconds until the dressing is opaque and fully emulsified.
  3. Chop the Romaine lettuce and Radicchio into uniform ribbons and place them in a large wooden salad bowl.
  4. Halve the cherry tomatoes and cube the sharp provolone cheese to a size similar to the mozzarella pearls.
  5. Slice the Genoa salami and pepperoni into thin ribbons to ensure even distribution.
  6. Add the meats, cheeses, artichokes, olives, pepperoncini, red onion, and roasted red peppers to the bowl with the greens.
  7. Toss the salad with the emulsified dressing just before serving to maintain the 'Dry-Stack' crispness.