Antipasto Wedge Salad

pizzaeveryfriday.substack.com

Naomi Fisher

subheading: For the dressing:

¼ cup plus 2 tablespoons mayonnaise

2 tablespoons full-fat buttermilk

2 tablespoons sour cream

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon lemon juice

1 small clove garlic, grated

½ teaspoon dried oregano

pinch cayenne

¼ teaspoon kosher salt

Freshly ground black pepper

1 to 2 teaspoons honey, optional or to taste

1 tablespoon water, optional

1 to 2 tablespoons chopped chives, optional

subheading: For the salad:

2 heads Romaine OR 1 head iceberg, see notes (I prefer iceberg)

flaky sea salt

4 ounces cured meat, such as soppressata and mortadella, small diced, see notes (I prefer soppressata alone)

2 ounces provolone

2 ounces mozzarella, see notes (I prefer using 4 ounces of provolone and no mozzarella)

½ cup chopped kalamata olives or olive of choice

1 cup halved or quartered cherry tomatoes

Parmigiano Reggiano

Fresh chives, optional

Freshly ground black pepper

Directions at pizzaeveryfriday.substack.com

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