Peter Frank Edwards
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 8

It’s so naughty to eat a healthyish green salad studded with rich, salty nuggets of cheese and salami. And really delicious. Slideshow: More Antipasto Recipes

How to Make It

Step

In a large bowl, whisk the olive oil with the vinegar, parsley, lemon juice, garlic, basil, crushed red pepper, and oregano. Season with salt and pepper. Add the chickpeas, romaine, radicchio, cucumber, soppressata, provolone, black olives, onion, peperoncini, and celery leaves; toss to coat.


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