YOU Can Virtually Redesign Rachael's Studio Kitchen—for a Limite…
How to Make Savory French Toast with Strawberries and Basil and …
A Tour of Rach's Italian Villa + Rach's Classic Chicken Cacciato…
"Shark" Barbara Corcoran's Best Business Advice + Rach's Chicken…
How to Make Coconut Milk-Marinated Shrimp & Pineapple Skewers | …
How to Make Baby Back Ribs with Sweet Tea Barbecue Sauce
A Southern Pro Shows You How to Grill Filet, Ribeye + NY Strip S…
How to Make Creamy Grilled Corn Salad Served in Grilled Portobel…
How to Make Zucchini al Pastor with Garlic-Mint Yogurt Sauce | R…
Bob Harper Is Giving Us the First Look Inside His NYC Apartment
Chicken Dinner for Picky Eaters + Rach's Savory French Toast
Get Ready for Summer With Baby Back Ribs + Rach's Mixed Grill Me…
Comedian Heidi Gardner "Pleads" for This Celeb to Host "SNL" Aga…
Ingredients
1 head iceberg lettuce, cored and chopped
1/4 pound hard salami, sliced not too thin then halved then cut into 1/2-inch strips
1/4 pound hot coppa, sliced not too thin then halved then cut into 1/2-inch strips
1/4 pound provolone, sliced not too thin then halved then cut into 1/2-inch strips
1/4 cup hot cherry peppers, sliced or chopped plus 1 tablespoon of brine
2 tablespoons white balsamic or wine vinegar
1 rounded teaspoon super-fine sugar or Acacia honey
1 teaspoon (1/3 palmful) dried oregano
2 tablespoons fresh thyme, chopped
A handful flat-leaf parsley, finely chopped
A handful grated Pecorino or Parm
1/3 cup EVOO – Extra Virgin Olive Oil
Salt and pepper
Yield
Serves: 4-6 servings
Preparation
Combine salad ingredients in a bowl. In another bowl whisk up vinegar, hot pepper brine, sugar or honey, oregano, thyme, parsley, cheese and EVOO. Toss salad with dressing and season with salt and pepper to taste.