Ingredients

• 1 head romaine lettuce, leaves left whole
• 1/4 lb pepperoni, sliced thin
• 1/4 lb genoa salami, julienned
• 1/3 cup roasted yellow pepper, drained and sliced into strips
• 1/3 cup red onion, chopped
• 1 1/2 cups artichoke hearts, chopped
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons grated romano cheese
• 1/4 cup mixed olive
• 5 pepperoncini peppers
• 1/4 cup provolone cheese, cubed