You are here: Home » Recipes » Italian Chopped Salad Italian Chopped Salad Recipe by Our Cookbook Collection Yield 6 servings A filling salad of lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil, dressed with vinaigrette. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Dressing:2 garlic cloves3 tablespoons dried oregano6 oil-packed anchovy fillets, rinsed and patted dry1/3 cup red wine vinegar1/2 cup extra-virgin olive oil1/2 cup vegetable oil1/2 teaspoon salt Coarsely ground black pepperSalad:1 large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)1 (16-ounce) can garbanzo beans (chickpeas), rinsed and drained1 cup pitted whole nicoise olives or sliced jarred kalamata olives1 medium tomato, chopped1 cup chopped red onion2 1/2 ounces provolone cheese, sliced into 1/8-inch-thin matchsticks (about 1 cup)2 1/2 ounces Genoa salami, sliced into 1/8-inch-thin matchsticks (about 1 cup)1 tablespoon thinly sliced fresh basil1/4 teaspoon salt Coarsely ground black pepper Instructions To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until pureed. Add vinegar; pulse a few more times. 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 11/2 cups. To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl. Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper. Recipe courtesy of Mother’s Bistro, Portland, Ore.