This pizza party salad combines romaine, radicchio, fennel, artichoke hearts, pepperoncini, tomatoes, and Parmesan in a bright oregano-basil vinaigrette.
0 In a large bowl, combine the garlic, oregano, basil, mustard, vinegar, and olive oil, and whisk until smooth. Set aside.
1 Roughly chop the artichoke hearts. Pat them dry with paper towels to prevent the salad from becoming watery. Add them to the dressing, then add the romaine, radicchio, fennel, pepperoncini, cherry tomatoes, red onion, salt, and pepper.
2 Toss to fully combine and ensure the salad is evenly coated with the dressing.
3 Divide the salad among serving plates. Use a vegetable peeler or mandoline to shave Parmesan on each serving and enjoy.
