Ingredients

• 2/3 cup olive oil
• 1/4 cup dry white wine
• 12 peppercorns
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 pound sun-dried tomatoes
• 1/2 pound smoked mozzarella, cut into cubes
• 6 large romaine leaves
• 1/2 pound small white radishes, peeled
• 2 red bell peppers, cut crosswise into 1/4-inch rings
• 1 cup pitted black olives
• 1 cup drained bottled pepperoncini (Tuscan peppers)
• Parley sprigs for garnish

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Instructions

1. In a heavy saucepan bring to a boil the olive oil and the wine with the cheesecloth bag and the salt over moderate heat, stir in the tomatoes, and simmer the mixture for 7 minutes, or until the tomatoes are softened. Remove the pan from the heat, let the mixture stand, covered, for 30 minutes, and discard the cheesecloth bag. Drain the mixture, reserving the steeping liquid as a salad dressing, and in a bowl combine the tomatoes with the mozzarella. Arrange the romaine leaves decoratively on a platter, top them with the tomato-mozzarella mixture, and arrange the radishes, red peppers, olives, and pepperoncini decoratively over it. Garnish the platter with the parsley and serve the salad with the dressing.