Name: Antipasti Salad with Campfire Dressing
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 small red onion, skin on; 2 cloves garlic, grated; 1 sprig fresh oregano; 2/3 cup extra-virgin olive oil; 1/3 cup red wine vinegar; Kosher salt and freshly ground black pepper; 4 cups shredded romaine lettuce; 1 cup canned chickpeas, drained and rinsed; 1/2 cup small diced dry salami; 1/2 cup small diced aged provolone; 1/2 cup halved cherry tomatoes; 1/2 cup thinly sliced pepperoncinis; 6 tablespoons Parmesan, freshly grated

Directions

Watch how to make this recipe.

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.

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Antipasti Salad with Campfire Dressing

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