1. Cut the meats and cheese into 1/3" wide juliennes.
2. Wash and dry the lettuce. Cut into 2" pieces.
3. Combine the oil and vinegar. Toss the lettuce with some of the
dressing. Artfully arrange the meats, cheese, peperconcinis, and olives
over the lettuce. Sprinkle with a little more of the dressing. Serve on
chilled salad plates with chilled forks. Steaming hot Italian bread with
creamery butter makes an irresistable accompaniment to this salad.
AMBROSINO'S
NORTH SCOTTSDALE RD., SCOTTSDALE
WINE: AMARONE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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