Antipasto Salad Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
• 1/2 teaspoon dried Italian seasoning
• 1/2 small shallot, minced
• Kosher salt
• 3 tablespoons olive oil
• 4 radishes, thinly sliced
• 2 celery ribs, thinly sliced
• 1 romaine heart, cut into 1/2-inch-wide strips
• 1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
• 1/4 pound provolone, cut into 1/4-inch cubes
• 1/4 pound Genoa salami, cut into 1/4-inch cubes
• 1 cup cherry tomatoes, halved
• 3 tablespoons pickled pepperoncini, sliced
• 3 tablespoons pickled cherry peppers, sliced