ITALIAN CHOPPED SALAD

ITALIAN CHOPPED SALAD
ITALIAN CHOPPED SALAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Dressing:

  • 2

    garlic cloves

  • 3

    T dried oregano

  • 6

    oil-packed anchovy fillets, rinsed and patted dry

  • 1/3

    C red wine vinegar

  • 1/2

    C extra-virgin olive oil

  • 1/2

    C vegetable oil

  • 1/2

    t salt

  • Coarsely ground black pepper

  • Salad:

  • 1

    large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)

  • 1

    (16 oz) can garbanzo beans (chickpeas), rinsed and drained

  • 1

    C pitted whole nicoise olives or sliced jarred kalamata olives

  • 1

    medium tomato, chopped

  • 1

    C chopped red onion

  • 2 1/2

    oz provolone cheese, sliced into 1/8-inch-thin matchsticks (about 1 cup)

  • 2 1/2

    oz Genoa salami, sliced into 1/8-inch-thin matchsticks (about 1 cup)

  • 1

    T thinly sliced fresh basil

  • 1/4

    t salt

  • Coarsely ground black pepper

Directions

1. To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until puree. Add vinegar; pulse a few more times. 2. With motor running, slowly add oils; process until dressing is emulsified. Alternatively, you can mix by hand with a whisk. The dressing will be thick. Add salt and pepper. The dressing will keep refrigerated up to two weeks. Makes 1 1/2 cups. 3. To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl. 4. Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper.

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