For vinaigrette: 3 T. red wine vinegar 1 small garlic clove, minced 1/2 tsp. sugar 1/2 tsp. salt 1/8 tsp. black pepper 6 T. olive oil
For salad: 2 C. water 2 T. sugar 3 T. red wine vinegar 1 tsp. salt 1 med. red onion halved and thinly sliced 2 hearts of romaine, torn into bite size pieces 1 C. loosely packed flat leaf parsley 1 jar (8 oz.) roasted red peppers, rinsed drained and cut into strips 2 (6 oz.) jars marinated artichoke hearts, drained 1 C. assorted brine-cured olives 1 C. drained, bottled pepperoncini 1/2 lb. cherry tomatoes, halved
Whisk together all vinaigrette ingredients in a small bowl till combined well. Salad: Bring water, vinegar, sugar and salt to a boil in a 1 qt. heavy saucepan. Add onion and simmer until crisp tender, about 3 minutes. Drain and cool. Spread romaine on a large platter. Scatter with parsley and tomatoes. Arrange remaining ingredients as wanted. Drizzle with vinaigrette.
*Vinaigrette and onions can be made the day before, chilled and covered.