Sicilian Salad Serving Size - 6 Prepared By - Janine & Terry Recipe Rating
			1 1/2 medium head iceberg lettuce 1 1/2 large ripe beefsteak tomato, cored and diced into 1/2" dice (about 1 1/2 cups) 1 1/2 medium red onions, sliced thin (about 1 1/4 cups) 4 1/2 ounces thinly sliced parma prosciutto, cut crosswise into 1/2 inch strips 4 1/2 ounces thinly sliced hot or sweet sopresseta, (about 3/4 cups) 4 1/2 ounces provolone cheese, cut into 1/4" x 1/4" julienne strips (about 1 cup) 3/4 cup roasted red pepper, cut into 1/2 inch strips 18 cracked Sicilian green olives 18 Gaeta olives 6 whole peperoncini 5/8 cup extra-virgin olive oil 4 1/2 tablespoons red wine vinegar 1 1/2 teaspoons dried basil 3/4 teaspoon salt 3/4 teaspoon dried oregano 3/8 teaspoon freshly ground black pepper parmesan cheese, optional
			This recipe can be prepared in advance. Remove any wilted or discolored leaves from lettuce and cut out the core. Cut the head in half, then into 1 inch squares. Combine the lettuce, tomatoes, onion, prosciutto, sopressata, provolone, roasted peppers, olives, peperoncini and anchovies in a large bowl. (The salad can be made to this point up to several hours in advance. Cover the bowl and refrigerate it until needed.) In a small bowl. combine olive oil, vinegar, basil, salt, oregano and black pepper until blended. Toss the dressing with the salad and chill one to two hours before serving.