A single pepperocini
a few pitted kalamata olives
a couple of split, marinated artichoke hearts
a shallow bed of iceberg lettuce
several scoops of olive salad mix
a handful of shredded purple cabbage
a couple of ribs of celery cut on a bias
three wedges of ripe Creole tomatoes
a big fistful of green olives
16 flat anchovies
exactly 8 large green asparagus spears
1 dill pickle minced
freshly grated Pecorino Romano Cheese.
Combine all of the ingredients in a large bowl and toss them together well.
Drizzle over the top of this concoction a cup of extra virgin olive oil, 1/3 cup of red wine vinegar, a tablespoon of Frank Davis Sicilian Seasoning, and a tablespoon of Worcestershire Sauce. . . and toss, toss, and toss again!
Then divide the salad fixings evenly on 8 salad plates. And just before serving, make an “x” with two anchovies on top of each mixed salad and top the entire offering with one asparagus spear. Make sure each plate has some tomatoes and plenty of the vegetables (including a pepperoncini) from the olive salad. Sprinkle with a heaping helping of the Romano cheese and serve immediately.