INGREDIENTS
1
Hearts of romaine lettuce, thin
1
Fennel, thin
1 1/2 tsp
Oregano, dry
2 tbsp
Green olive tapenade, jarred
1/2 cup
Par cooked orzo pasta
1/2 tsp
Calabrian chili paste
3/4 tsp
Kosher salt
2
Red pepper, roasted
2 tbsp
Olive oil, extra virgin
1/2 cup
Olive oil
2 tsp
White wine vinegar
1
combo package of provolone and genoa salami, sliced thin