INGREDIENTS
1 serving
lemon vinaigrette
1 serving
kosher salt and freshly cracked pepper
1 head
iceberg lettuce
1 head
radicchio
1/2 small
onion
300 gs
heirloom cherry tomatoes
15 oz
chickpeas
225 gs
pearl mozzarella
115 gs
provolone cheese
115 gs
genoa salami
5
pepperoncini
2 tsp
oregano
1
juice of lemon
2 tbsp
red wine vinegar
2 cloves
garlic
1
shallot
120 mls
olive oil
1 serving
kosher salt and freshly cracked pepper