A hearty one-dish-meal salad, bursting with Italian antipasto flavors that doesn’t require turning on the stove.
Yield:8 servings 1x
1 small shallot, minced
1 t dried oregano
1 t whole grain mustard
1½ T red wine vinegar
4 T olive oil
Kosher salt to taste
Fresh ground pepper to taste
Crushed red pepper flakes to taste
7 ounces Curly Red Leaf Lettuce
7 ounces Romaine lettuce
5 or 6 leaves of basil, chiffonade plus more for garnish
1 pint cherry tomatoes, halved
1 14-ounce can artichoke hearts, drained and chopped
2 Persian cucumbers, diced
1 large red bell pepper, seeded and diced
¼ pound sliced roast turkey, diced
¼ pound sliced roast beef, diced
¼ pound sliced salami, diced
¼ pound sliced provolone, diced
2 T capers
Make dressing by combining shallots, oregano, mustard and vinegar together in a small bowl. Whisk in olive oil to make an emulsion. Season with salt, pepper and dried red pepper flakes. Set aside.
Slice the lettuce into thin strips and then chop strips up into small bite-size pieces. Put lettuce in a large bowl. Arrange the remaining ingredients on top of the lettuce until ready to serve. Toss with dressing. Add dressing to only the portion of salad you plan to eat and save the remaining for another meal the next day.