Everyday Food, September 2005
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 1
- 2 whole pepperoncini
- 5 ounces (about 4 cups) romaine, finely shredded
- 1 plum tomato, cored, seeded, and finely diced
- 2 ounces sliced provolone cheese, cut into thin strips
- 2 ounces thinly sliced hard salami, cut into thin strips
- 2 teaspoons olive oil
- 2 teaspoons red-wine vinegar
- 1/2 teaspoon Dijon mustard
- Coarse salt and pepper
- Stem and thinly slice 1 pepperoncini; in an airtight container, mix with lettuce, tomato, cheese, salami, and whole pepperoncini.
- In a small bowl, whisk oil, vinegar, mustard, and a pinch each of salt and pepper; transfer to a small container. Refrigerate both containers, covered, up to overnight. Toss just before serving.
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