INGREDIENTS
3 oz
Genoa salami
1
Hearts romaine lettuce, thin
1
Fennel, bulb
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 peppers, roasted
2 tbsp
Olive oil, extra virgin
1/2 cup
Olive oil
2 tsp
White wine vinegar
3 oz
Provolone