Antipasto Salad

• 3 tablespoons red-wine vinegar
• 1 small garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tablespoons extra-virgin olive oil
• 2 cups water
• 3 tablespoons red-wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 medium red onion, halved lengthwise and thinly sliced crosswise
• 2 hearts of romaine (12 ounces total), torn into bite-size pieces
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips
• 2 (6-oz) jars marinated artichoke hearts, drained
• 1 cup assorted brine-cured olives
• 1 cup drained bottled peperoncini (5 ounces)
• 1/2 lb cherry tomatoes, halved

1. Whisk together all vinaigrette ingredients in a small bowl until combined well.
2. Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes.
3. Drain and cool.
4. Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion.
5. Whisk vinaigrette again and drizzle over salad.

redwine vinegar, garlic, sugar, salt, black pepper, extravirgin olive oil, water, redwine vinegar, sugar, salt, red onion, hearts of romaine, parsley, red peppers, hearts, olives, peperoncini, cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/antipasto-salad-107605 (may not work)