Ingredients

• 2 heads iceberg lettuce
• 1 large bunch of basil (35-40 leaves)
• 2 teaspoons red wine vinegar
• 4 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 cup creamy herb dressing recipe below
• 1/3 cup sliced pepperoncini peppers (5-6)
• 16 cherry tomatoes, halved
• 1 small red onion (or sweet onion) very thinly sliced in half moons
• 4 tablespoons gorgonzola cheese, (preferably Dolcelatte) crumbled. (I use a nice feta cheese such as Dodoni)
• Freshly ground black pepper

Pepperoni Crumbs

• 1/4 pound pepperoni from a stick, roughly chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/4 cup panko bread crumbs

Creamy Herb Dressing

• 2 anchovy fillets
• 1 garlic clove, grated
• 6 tablespoons plain whole milk Greek yogurt
• 6 tablespoons creme fraÎche
• 1/4 cup packed roughly chopped parsley
• 1/4 cup packed roughly chopped basil
• 2 tablespoons chopped chives
• 1 tablespoon white wine vinegar
• 4 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 teaspoons sugar
• 1 tablespoon olive oil

Instructions

Make the creamy herb dressing:

1. In a blender, combine the anchovies, garlic, yogurt, crème fraîche, parsley, basil, chives, white wine vinegar, lemon juice, salt, pepper, sugar and olive oil and blend until smooth.  The dressing may be made up to 3 days ahead.

Make the pepperoni crumbs:

1. In a food processor, pulse the pepperoni for 1 minute until it looks ground and paste-like.
2. In a medium sauté pan, heat the olive oil over low heat.  Add the pepperoni and oregano and cook, stirring occasionally, about 10 minutes.  Add the panko and cook until golden, about 2 minutes.  Set aside on a plate lined with paper towels.  You should have about 1 cup of pepperoni crumbs.

Assemble the salad:

1. Chop both heads of lettuce.
2. Add 8- 10 basil leaves, chopped
3. Sprinkle with red wine vinegar, olive oil, and oregano, then spoon about 4 tablespoons of dressing over.  Toss adding more dressing if desired.
4. Arrange the pepperoncini, tomatoes, onion, and Gorgonzola over the top, and finish with black pepper.  Sprinkle 1/4 cup pepperoni crumbs over top.

Serve immediately.

Kathy's Notes

I am not a fan of red onions so I use a sweet onion, preferably Vidalia onion in season.  Also I substitute a good Greek feta cheese such as Dodoni found at Harris Teeter for the Gorgonzola.

Stephanie Goldberg via KathyMillerTime