1/2csmashed and pitted green olives, like Castelvetranos
1cangarbanzo beans
4ozprovolone cheese, sliced into strips
4ozsalami, sliced into strips
salt and freshly ground pepper
Pepperoncini Vinaigrette:
1/4cchopped pepperoncini + 1 tbsp juice/brine
1/4cred wine vinegar
1tbsp dijon
1tbspdried oregano
1/2colive oil
Instructions
Remove the stems from the kale and chop into thin ribbons. Chop the radicchio/treviso into ribbons as well and place everything into a large salad bowl.
Drain and rinse the garbanzo beans, add them to the bowl along with the pepperoncini's, tomatoes, smashed olives, provolone cheese, and salami.
Toss all of the ingredients together with the vinaigrette. Season with salt and pepper, serve immediately!
Pepperoncini Vinaigrette:
Pulse all of the ingredients together in a blender or food processor.
Notes
Pepperoncini Vinaigrette will keep well in the refrigerator, covered, for at least 1 week.