Ingredients
1 head romaine lettuce (about 1 1/4 pounds)
1/4 lb. sliced pepperoni
c. drained sliced pimientos (one 4-ounce jar)
c. Chopped red onion
1 1/2 c. drained
3 tbsp. red- or white-wine vinegar
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 c. grated Parmesan
Preparation
Step 1In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion and the artichoke hearts or olives. Toss to combine.Step 2Add the vinegar, oil, salt, pepper and Parmesan to the bowl. Toss thoroughly to combine the ingredients.Step 3Variations: Use chopped salami or prosciutto instead of the pepperoni. Add some chopped pepperoncini to spice up the salad. Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts. Diced provolone cheese would make a nice addition. Stir in about a third of a cup of thin-sliced basil leaves.Step 4Wine Recommendation: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d’Alba with this salad and you may become a convert yourself.
