No, this isn’t a remedy for cleaning out your refrigerator, but a supersized chopped antipasto salad that was first created in Chicago. Chunks of juicy iceberg lettuce, diced veggies, cubes of salty cheese, salami and pickled peppers are tossed in a red wine and oregano vinaigrette that’s galactically good.
To make the vinaigrette, put all of the ingredients into a glass jar with a fitted lid. Season with salt and freshly ground black pepper. Shake well and set aside.
Wash the lettuce and radicchio and discard the outer leaves. Coarsely chop the leaves. Finely chop the red onion. Halve the cherry tomatoes. Quarter the yellow capsicum, discard the seeds and membrane, and cut it into 1 cm (⅜ inch) pieces. Thinly slice the celery heart and radishes.
Cut the slices of salami into small strips. Cut the cheese into 1 cm (⅜ inch) cubes. Cut the sourdough toast into 1 cm (⅜ inch) cubes. Chop the pepperoncini into 1 cm (⅜ inch) slices.
Put all of the salad ingredients in a large bowl. Pour the dressing over and toss to coat. Serve immediately.
© 2015 All rights reserved. Published by Murdoch Books.