Small garlic clove, minced
Extra-virgin olive oil
Medium red onion, halved lengthwise and thinly sliced crosswise
Hearts of romaine cut into wedges
Loosely packed fresh basil
Slices of Italian Prosciutto
Small jar (250 ml) roasted red peppers, rinsed, drained, and cut lengthwise into ¼ -inch-thick strips
Small jars marinated artichoke hearts, drained
Assorted brine-cured olives
Drained bottled pepperoncini
Cherry tomatoes, halved
Shaved Parmesan cheese
Whisk together all vinaigrette ingredients in a small bowl until combined well.
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.
Drain and cool.
Spread romaine on a large platter and scatter with basil, peppers, artichokes, olives, pepperoncini, prosciutto, tomatoes, and onion.
Whisk vinaigrette again and drizzle over salad.
Finish with the shaved Parmesan cheese.
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