Photo by Mary Ellen Bartley
Active time: 20 min Start to finish: 45 min (includes cooling onion)
Cooks' notes:
• Vinaigrette can be made 1 day ahead and chilled, covered.
• Onion can be pickled 1 day ahead and chilled, covered.
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
For vinaigrette
3
tablespoons red-wine vinegar
1
small garlic clove, minced
1
/2 teaspoon sugar
1
/2 teaspoon salt
1
/8 teaspoon black pepper
6
tablespoons extra-virgin olive oil
For salad
2
cups water
3
tablespoons red-wine vinegar
2
tablespoons sugar
1
teaspoon salt
1
medium red onion, halved lengthwise and thinly sliced crosswise
2
hearts of romaine (12 ounces total), torn into bite-size pieces
1
cup loosely packed fresh flat-leaf parsley leaves
1
(8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips
2
(6-oz) jars marinated artichoke hearts, drained
1
cup assorted brine-cured olives
1
cup drained bottled peperoncini (5 ounces)
1
/2 lb cherry tomatoes, halved
Need to make a substitution?
Preparation
Make vinaigrette:
Step 1
Whisk together all vinaigrette ingredients in a small bowl until combined well.
Make salad:
Step 2
Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool.
Step 3
Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.