Italian Chopped Salad
- 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
Ingredients
- Dressing:
- 2 garlic cloves
- 3 tablespoons dried oregano
- 6 oil-packed anchovy fillets, rinsed and patted dry
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 cup vegetable oil
- 1/2 teaspoon 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-ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 cup pitted whole nicoise olives or sliced jarred kalamata olives
- 1 medium tomato, chopped
- 1 cup chopped red onion
- 2 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 basil
- 1/4 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.
