SERVES 4
TOTAL TIME: 45 minutes
When buying the capicola and provolone for this salad, ask the deli to slice each into ¼-inch-thick slabs so that you can easily cut them into ¼-inch strips.
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4 |
large eggs |
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Salt and pepper |
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6 |
tablespoons extra-virgin olive oil |
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¼ |
cup jarred sliced sweet cherry peppers, plus 1 tablespoon brine |
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3 |
tablespoons red wine vinegar |
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2 |
romaine lettuce hearts (12 ounces), torn into bite-size pieces |
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1 |
fennel bulb, stalks discarded, bulb halved, cored, and sliced thin |
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12 |
ounces cherry tomatoes, halved |
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8 |
ounces deli capicola, sliced into ¼-inch-thick strips |
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8 |
ounces deli provolone cheese, sliced into ¼-inch-thick strips |
1. Bring 2 quarts water, eggs, and 1 tablespoon salt to boil in medium saucepan over high heat. As soon as water reaches boil, remove pan from heat, cover, and let sit 10 minutes. Transfer eggs to bowl of ice water and let cool 10 minutes. Peel and quarter eggs.
2. Whisk oil, pepper brine, and vinegar together in large bowl. Add romaine, fennel, and tomatoes and toss to combine; season with salt and pepper to taste. Divide salad among individual plates or transfer to serving platter. Top with capicola, provolone, quartered eggs, and cherry peppers and serve.