Ingredients

• 2 cups giardiniera Italian hot pickled vegetable salad (pepperoncini, cauliflower, carrots and celery) drained, available on Italian foods aisle, chopped
• 2 romaine hearts, chopped
• 1/2 cup pitted good quality olives, any variety
• 1/3 pound stick pepperoni or stick salami, diced
• A handful flat-leaf parsley, chopped
• 2 tablespoons red wine vinegar, eyeball it
• 4 tablespoons prepared pesto
• 3 to 4 tablespoons extra-virgin olive oil, eyeball it
• Salt and pepper

Instructions

1. Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and pepper, to your taste. In a small bowl, add 4 tablespoons pesto and a splash of red wine vinegar. Slowly pour in extra-virgin olive oil until the dressing just comes together. Drizzle the dressing over top of salad.