The inspiration of this salad is the house salad at Chipparelli's Restaurant in Little Italy, Baltimore, MD. This recipe is similar, but it's only my best guess (plus a little of my own tastes thrown in) I have put quantities for the oil & vinegar, but honestly I just pour it straight from the bottle... I just keep testing the salad until it tastes good!

Ingredients

4 serv.

Dressing
olive oil↗1⁄2 cup
red wine vinegar↗1⁄4 cup
oregano↗1 1⁄2 teaspoons
lemon juice↗1 tablespoon
Salad
head lettuce, chopped↗1
roma tomatoes, quartered↗3 -4
small red onion, sliced very thin↗1⁄2
pepperoncini peppers↗8 -10
minced fresh garlic cloves3 -4
eggs, hard boiled and chopped↗2
parmesan cheese or 1 cup romano cheese, freshy grated↗1 cup
Variations
hard salami, sliced and quartered↗1⁄2 lb
lb prosciutto, sliced thin and chopped↗1⁄2
lb pepperoni, sliced and halved↗1⁄2

Step-by-step instructions

1
Mix all salad ingredients above, except eggs and cheese, in bowl.
2
Let sit, covered, for 30 min - 1 hour.
3
Just before serving, add eggs, cheese (and meat if applicable).
4
Toss with dressing.

Source: food.com

Original recipe ↗

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