INGREDIENTS
6 cups
romaine hearts )
1/2
a bulb of fennel
1/4
onion
4
radishes
2 smalls
cucumbers
3 smalls
campari tomatoes
1/2 cup
roasted peppers
1/2 cup
olives
1/2 cup
marinated artichokes
2 ozs
salami
1 serving
ricotta salata
1 leaves
torn basil
1 serving
pepperoncini
1/4 cup
pepperoncini liquid
1 Tbsp
red wine vinegar
2 Tbsps
honey
1 Tbsp
mayonnaise
1 tsp
dijon
1 tsp
oregano
1/4 tsp
kosher salt
1/4 tsp
pepper
1/2 cup
olive oil
1/3 cup
pecorino romano