Muffuletta Chopped Salad

cooking.nytimes.com

cold fusion

½ cup mixed pitted olives, chopped

1 jarred roasted red bell pepper, cut into ¼-inch pieces

¼ cup extra-virgin olive oil

2 slices provolone cheese, chopped

2 slices salami or soppressata (optional), chopped

2 tablespoons minced shallot

2 tablespoons chopped jarred pickled pepperoncini or cherry peppers

1 tablespoon red wine vinegar

¼ cup coarsely chopped parsley

Salt and black pepper

1 large head romaine (about 1 pound), chopped into 2-inch pieces (10 to 12 cups)

3 celery stalks, thinly sliced

1 (15-ounce) can chickpeas, rinsed

1 avocado, sliced or chopped

Directions at cooking.nytimes.com

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