Ingredients

Salad

• 1 head of iceberg lettuce, washed and torn
• Red onions, thinly sliced, salted and pressed
• Provolone and/or mozz balls
• Roasted red peppers and/or pepperoncini

Dressing

• 1/2 cup (120 ml) olive oil
• 5 tbsp (75 ml) white wine vinegar
• 1 tbsp (15 ml) mayo
• 1 tbsp (15 ml) sugar
• 1 1/2 tsp (7.5 ml) oregano
• 1 garlic clove, grated
• Salt and pepper to taste

Steps

1. Mix dressing.
2. Toss salad in dressing.

Pairings

• Wine: Verdicchio – almond and herbal; stands up to the vinegar dressing; Vermentino – crisp and savory for peppers and provolone
• Beer: Pilsner – crisp against the vinegar and salt; Italian-style Pale Lager – light, bitter finish for pepperoncini