Ingredients:
- 60 ml extra virgin olive oil
- 45 ml balsamic vinegar
- 5 ml Dijon mustard
- 1 clove garlic, finely minced
- 2 g dried oregano
- 1 g sea salt
- 1 g freshly cracked black pepper
- 300 g Romaine lettuce, chopped into 1-inch ribbons
- 115 g Genoa salami, sliced into thin strips
- 115 g pepperoni or sopressata, sliced
- 150 g fresh mozzarella pearls
- 170 g marinated artichoke hearts, drained and halved
- 100 g roasted red peppers, sliced into strips
- 75 g cherry tomatoes, halved
- 50 g Kalamata olives, pitted
- 30 g red onion, thinly sliced
Instructions:
- Combine 60 ml extra virgin olive oil, 45 ml balsamic vinegar, 5 ml Dijon mustard, 1 minced garlic clove, 2 g dried oregano, 1 g sea salt, and 1 g black pepper in a jar. Shake vigorously until the liquid looks opaque and thickened.
- Chop 300 g Romaine lettuce into 1 inch ribbons. Wash them in cold water and dry them until they feel bone dry to the touch.
- Take 115 g Genoa salami and 115 g pepperoni and slice them into thin strips or quarters.
- Empty the 170 g of artichoke hearts and 100 g of roasted red peppers into a colander. Let them sit for 2 minutes until the excess brine has stopped dripping.
- Thinly slice 30 g of red onion. If you find raw onions too sharp, soak the slices in a bowl of ice water for 5 minutes until the pungent aroma softens.
- Cut 75 g of cherry tomatoes in half and pit the 50 g of Kalamata olives if they aren't already. Keeping the tomatoes halved allows their juice to mingle slightly with the dressing.
- In your large bowl, toss the salami, pepperoni, mozzarella pearls, artichokes, peppers, olives, and onions. Do this before adding the lettuce until the ingredients are evenly distributed.
- Add the Romaine to the bowl and pour the dressing over the top. Use tongs to lift and turn the salad until every leaf has a slight shimmer from the oil.
- Let the salad sit for 3 to 5 minutes before serving. This allows the 150 g of mozzarella pearls to absorb a bit of the balsamic tang.