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
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.
Recipe notes
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