The food lab better home cooking through science ( PDFDrive ) 1054

RESTAURANT-STYLE
CHOPPEDANTIPASTI
SALAD

SERVES4ASALIGHTMEAL
8ouncesgrapetomatoes,cutinhalf(about2cups)
Koshersaltandfreshlygroundblackpepper
1mediumredonion,finelysliced(aboutắcup)
One14-ouncecanchickpeas,drainedandrinsed
One6-ouncejarpeperoncini,drainedandcoarsely
chopped
One6-ouncejarroastedredpeppers,drained,rinsed,and
choppedintoẳ-inchpieces


3stalkscelery,peeledandcutintoẵ-inchdice(about1ẵ
cups)
8ouncesGenoasalami,cutintoẳ-inchcubes(about2
cups)
6ouncessharpprovolonecheese,cutintoẳ-inchcubes
(about1ẵcups)
1headRomainelettuce,trimmedandchoppedintoẵ-inch
pieces(about3cups)
1recipeCreamyItalianDressing(recipefollows)
1.Tossthetomatoeswithẳteaspoonsaltandafewgrinds
of pepper.Transfer to a colander set in the sink and let
drainfor30minutes.Meanwhile,placetheredonionina
small bowl, cover with cold water, and let stand for 30
minutes,thenrinseanddrain.
2. Carefully dry the drained tomatoes, onions, chickpeas,
peperoncini,andredpepperswithpapertowels.Transfer

to a large bowl, add the celery, salami, provolone,
Romaine, and dressing, season to taste with salt and
pepper, and toss thoroughly to combine. Serve
immediately.