Peperoncini Chopped Salad with Romaine, Peppers, and Feta
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 tsp. dried oregano
1/2 tsp minced garlic
3 T white wine vinegar
1 T Peperoncini brine
6 T extra-virgin olive oil
salt and fresh-ground black pepper to taste
6 cups chopped or torn romaine lettuce, washed and spun dry in salad spinner, or dry with paper towels
1 cup sliced Peperoncini
1 – 2 cups sliced sweet mini peppers
1/2 cup crumbled Feta cheese
fresh-ground black pepper to taste
Directions
Put dried oregano and minced garlic in a small bowl and mash together with a fork or use a mortar and pestle. Add the white wine vinegar, Peperoncini juice, and salt and pepper to taste and stir together. Whisk in olive oil about 2 tablespoons at a time until dressing is well emulsified and add a little salt and fresh-ground black pepper if desired. Let dressing sit so flavors can blend while you prep other ingredients. Cut or tear romaine lettuce into bite-sized pieces and wash and dry with salad spinner Cut stem end from each Peperoncini, squeeze out the seeds and discard, and slice Peperoncini into slices about 1/2 inch thick. Every single time I’ve made this salad, it was all devoured immediately, so I don’t know how well it would keep overnight in the fridge, but I’d guess it’s best freshly made.