Ingredients

For Dressing: 1/4 cup balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 cup extra-virgin olive oil For Salad: 2 large heads romaine, tough outer leaves discarded, remaining leaves cored and separated 6 ounces sliced soppressata or other Italian-style cured salami 6 ounces sliced provolone cheese 1 can (about 15 ounces) red kidney beans, rinsed and drained 2 red bell peppers, roasted, peeled stemmed, and seeded, torn into long strips, juices reserved 1/4 cup finely chopped fresh chives 1/4 cup finely chopped Italian parsley 1/4 cup pine nuts, toasted 1 dozen Italian-style cured black olives

Description

Traditional Italian Chopped Salad With Red Kidney Beans And Soppressata, Recipe

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