Ingredients

4 oz salami

4 oz turkey breast

4 oz ham

2 large vine-ripe tomatoes

¼ cup diced red onion

¼ cup diced pepperoncini

6 cups chopped romaine (plus 3-4 whole leaves per serving)

8 large basil leaves, torn

Dressing:

3 T Italian red wine vinegar

1 T capers, rinsed and chopped

1 tsp. minced garlic (heaping tsp.)

½ cup extra virgin olive oil

salt and freshly ground pepper to taste

Garnish:

Shaved Parmigiano Reggiano

Directions

Combine salad ingredients in a large mixing bowl.  Whisk together the dressing ingredients and season with salt and pepper and add to the bowl.  Toss well.

Spoon salad onto whole lettuce leaves, or serve it family style with the whole leaves arranged vertically around the perimeter of a large salad bowl with the chopped salad in the center.  Garnish with Reggiano shavings.

Makes 4 to 6 servings.

Recipe courtesy: Chef Roy Harland , Slates Restaurant

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