"Italian Antipasti Chef's Salad" – Rachael Ray

Ingredients

• ⅓ cup EVOO
• 3 tbsp. white wine vinegar
• ½ lemon, juiced (about 2 tbsp.)
• About 2 tsp. Dijon mustard
• About 2 tsp. superfine sugar or honey
• 1 tsp. each granulated garlic, granulated onion, and dried oregano
• ½ tsp. crushed red pepper
• Salt and pepper
• 1 head romaine or 4 heads Little Gem lettuce, chopped
• 1 small head radicchio—quartered, cored, and chopped
• ½ seedless cucumber (about 1/2 lb.), thinly sliced
• ½ red onion, thinly sliced
• ½ pt. grape tomatoes, halved (about 1 cup)
• 4 to 5 slices deli-cut provolone, chopped into small pieces
• ¼ cup drained sliced cherry peppers from a jar, coarsely chopped
• ⅓ lb. bresaola (air-dried beef) from the deli section, thinly sliced
• ⅓ lb. thinly sliced prosciutto cotto or prosciutto di Parma
• About 8 oz. Italian tuna in olive oil, drained
• 4 medium-boiled eggs (boil for about 8 minutes) or 4 hardboiled eggs, peeled and halved
• Marinated artichokes with stems (halved), marinated sun-dried tomatoes (sliced), marinated mushroom caps, and caper berries