Ingredient:

• Salad
• 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
• ½ medium head of radicchio*, finely chopped (about 2 cups)
• ½ medium red onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 1 pint cherry tomatoes, thinly sliced
• ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)
• Italian vinaigrette
• ⅓ cup extra-virgin olive oil
• ⅓ cup red wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons dried oregano
• 1 teaspoon honey
• 2 cloves garlic, pressed or minced
• 10 twists freshly ground black pepper
• ¼ teaspoon salt, more to taste
• Pinch of red pepper flakes, for heat (optional)