Ingredients
- 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
Directions
- 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.
