Italian Stallion Salad

• 6 ounces sliced provolone cheese
• 5 ounces very thinly sliced sopresatta
• 5 ounces very thinly sliced salami
• 1/2 cup fresh basil leaves
• 5 ounces very thinly sliced prosciutto
• 6 ounces sliced mozzarella cheese
• 3 cups 1-inch pieces iceberg lettuce
• 3 cups 1-inch pieces romaine lettuce
• 2 cups 1/4-inch julienned strips radicchio
• 1 cup 1/4-inch julienned strips endive
• 1/2 cup pepperoncini, cut in thirds
• 1/2 cup peppadews, quartered
• 1/2 cup black olives, quartered
• 1/3 cup balsamic vinegar
• 1 teaspoon finely chopped fresh oregano leaves
• 2 teaspoons finely chopped fresh parsley leaves
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon finely minced garlic
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 3 tablespoons grated Parmesan

1. On a small cutting board, lay down a piece of plastic wrap, about 2 feet long.
2. Stack the provolone cheese in the center in a roughly 5-inch area.
3. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella.
4. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.
5. In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.
6. In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper.
7. Slowly whisk in oil to incorporate.
8. Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick.
9. Add dressing to salad and toss.
10. Decorate top with meat and cheese pressed slices.
11. Garnish with Parmesan.

provolone cheese, very, very, fresh basil, very, mozzarella cheese, iceberg lettuce, romaine lettuce, radicchio, endive, pepperoncini, peppadews, black olives, balsamic vinegar, oregano, parsley, thyme, garlic, salt, freshly ground black pepper, extravirgin olive oil, parmesan

Taken from www.foodnetwork.com/recipes/guy-fieri/italian-stallion-salad-recipe2.html (may not work)