You will need:
small head iceburg lettuce
small head Romaine lettuce
small head escarole
4 oz pepperoni slices
4 oz can sliced black olives
8 oz provolone cheese, cut into small cubes
2 ripe tomatoes cut into wedges
1/2 head cauliflower, slightly cooked and cooled
grated Romano cheese
basil, fresh or dried
Wash all vegetables and drain well. First, steam cauliflower until it is barely soft. Remove and refrigerate. Tear lettuces equally, judging how much of each, which is dependent upon the size of salad. Typically I use about 1/4 of each. Add the vegetables, pepperoni, and provolone cheese, then toss. Sprinkle with garlic powder. Chop basil if using fresh. Sprinkle with basil and grated cheese. Add salt and pepper to taste and toss. Sprinkle with wine vinegar. Take care not to allow vinegar to puddle in bottom of the bowl. Add olive oil and toss several times to mix spices with oil and vinegar, coating all. All ingredients should look wet, with very little dressing collecting under the salad. Add oil and vinegar until this is achieved. Taste, add more salt, pepper, and grated Romano cheese to taste.
I like to serve this with a cup of Pasta Fagioli and some crusty Italian bread. It really can be a great addition to any Italian meal.Buon appetito! = Enjoy your meal!
(as I originally posted ciao.com)