Now there’s a way to enjoy all the flavors of classic Italian antipasti in one bite. Tangy, spicy dressing coats crunchy vegetables and strips of provolone and soppressata in this vibrant homage to the extravagant platters Chef Angie Rito’s grandmother would prepare for family feasts.
Spicy Pepper Dressing: Into a blender, add sweet red peppers, both hot sauces, oregano, vinegar, lemon juice, and sugar. Purée on medium-high speed. With the motor on, add olive oil, then vegetable oil. Turn blender off. Peel garlic clove, use a Microplane to grate it into the blender, then purée again to combine until the dressing is completely emulsified and smooth.Pour Spicy Pepper Dressing into a lidded container and set aside. Makes around 2 cups. (Store in an airtight container in the refrigerator for up to 2 weeks.)
Salad: You'll slice the ingredients individually and add them to a large mixing bowl as you go. First, use a mandoline to slice the cabbage into thin strips. (As the cabbage gets closer to the blade, curl your fingers up to avoid accidents!) Cut the stems off the mushrooms and discard; thinly slice the mushrooms. Thinly slice celery. Slice scallions into 3 parts: the white stem, green top, and the middle. Discard the middle section, which tends to collect dirt, and thinly slice the rest of the scallion sections.
Slice and add the remaining ingredients to the bowl: Stack a few slices of soppressata together and thinly slice into matchsticks; repeat until all the soppressata is sliced. Remove outer rind from provolone, then slice into thin planks. Pull dill fronds from the stems, then roughly chop. Slice olives in half.
Assemble: Drizzle ½ cup of Spicy Pepper Dressing around the outer edges of the salad. Use two serving spoons to gently toss so the dressing coats all of the ingredients. Add another ¼ cup dressing, or more as desired, and toss again. Transfer to a serving bowl and enjoy right away.