Iceberg Antipasto Salad

Iceberg Antipasto Salad

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

Directions

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.