You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 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
  • 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

  1. To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until pureed. 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 11/2 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.
Recipe courtesy of Mother's Bistro, Portland, Ore.

Videos You Might Also Like

The recipe was originally published as Italian Chopped Salad on Relish.com

Didn't find what you were looking for? Try another search: