For the Pesto Vinaigrette
1 Cup tightly-packed basil leaves
½ Cup tightly-packed Italian parsley leaves
1 Clove of garlic, minced
½ Cup Olive Oil
2 Tablespoons Red Wine Vinegar
Pinch of Salt & Ground Pepper
For the Salad:
I Head of Romaine, Chopped
1/3 Cup Giuliano Sliced Pepperoncini
4 Ounces Soppressata, Thinly Sliced into Bite-Sized Pieces
2 Whole Roasted Peppers, Thinly Sliced
½ Cup Artichoke Heart Quarters,
1/3 Cup Sliced Black lives
4 Ounces Hard Mozzarella or Provolone, Cubed
¼ Cup Freshly Grated Parmigiano Reggiano
1. First, make the Pesto by adding all the ingredients for the vinaigrette in a blender or food processor. Season with a pinch of salt and a few grinds of fresh pepper and blend for about 60 seconds until very smooth. Set aside.
2. In a medium-sized bowl, add all of the salad ingredients and drizzle with pesto vinaigrette. Serve immediately!
Note: If you’d like to make this salad ahead of time, simply toss the pesto with all salad ingredients except the chopped romaine. Store in the refrigerator and add the romaine just before serving.