ITALIAN CHOPPED SALAD

By gailg

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

Details

Servings 6

Preparation

Step 1

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.