Antipasto Salad

Place the red bell pepper directly on a gas stove burner over high heat. Use tongs to turn the pepper until it is charred on all sides.

Transfer the charred pepper to a bowl and cover it tightly with plastic wrap. Let it steam for about 10-15 minutes.

Slice the head of romaine lettuce lengthwise, then chop it into bite-sized pieces.

Wash the chopped lettuce thoroughly and dry it completely using a salad spinner or by patting it dry with a clean kitchen towel.

To make the vinaigrette, add the shallot, Dijon mustard, red wine vinegar, extra virgin olive oil, dried oregano, a pinch of sugar, salt, and pepper to a mini blender.

Blend on high speed until the vinaigrette is smooth and emulsified.

In a large mixing bowl, pour about half of the vinaigrette over the dried lettuce. Season with salt and pepper.

Toss the lettuce until it's evenly coated with the dressing.

Transfer the dressed lettuce to a large serving bowl or platter.

Peel the charred skin off the steamed red pepper. Remove the stem and seeds, then dice the pepper.

Arrange the toppings over the lettuce: diced soppressata, roasted red pepper, artichoke hearts, cherry tomatoes, Kalamata olives, chipped Parmigiano-Reggiano, pepperoncini, and diced red onion.

Garnish with fresh oregano leaves and serve immediately.