Kowalski's Chopped Salad

Serves 8

1/2 cup Kowalski's Extra Virgin Olive Oil

3 tbsp. red wine vinegar

2 1/2 tsp. Dijon mustard

2 tsp. honey

3/4 tsp. kosher salt

1/2 tsp. coarsely ground black pepper

1/2 tsp. dried oregano

1/4 tsp. garlic powder

4 cups romaine lettuce, finely chopped, washed and spun dry

1 cup radicchio, finely shredded, washed and spun thoroughly dry

4 oz. Genoa salami, finely diced

4 oz. provolone cheese, finely diced

1/2 cup halved grape tomatoes

1/3 cup halved Kalamata olives

1/4 cup garbanzo beans, rinsed and drained

1/4 cup thinly sliced canned artichoke hearts

1/4 cup thinly sliced red onion

2-3 tbsp. pine nuts, to taste

- fresh basil, thinly sliced in ribbons, to taste


Pour first 8 ingredients into a screw-top glass jar and shake until well combined. In a large mixing bowl, toss romaine with a little bit of dressing to taste. Put dressed romaine on a large, rimmed serving platter or shallow bowl; arrange next 8 ingredients on top of the romaine in stripes or pie-shaped wedges. Drizzle salad with more dressing to taste; garnish with pine nuts and basil. Serve additional dressing on the side.