Italian Chop Salad

Serves 8
  • 3/4 tsp. kosher salt
  • 1/2 tsp. coarsely ground black pepper
  • 1/2 tsp. dried oregano
  • 2 cloves garlic, finely minced
  • 3 tbsp. red wine vinegar
  • 2 1/2 tsp. Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 head romaine lettuce, chopped, washed in ice cold water and spun very dry
  • 1 small head radicchio, shredded, washed in ice cold water and spun very dry
  • 4 oz. Genoa salami, finely chopped
  • 4 oz. sliced Provolone cheese, thinly sliced into strips
  • 15 oz. canned garbanzo beans, rinsed and drained
  • 1/4 red onion, thinly sliced vertically
  • 1 pt. grape tomatoes, washed, cut in half lengthwise

Pour first seven ingredients into a screw-top glass jar and shake until well-combined. Toss lettuce and radicchio with dressing to coat; reserve extra dressing. Mound greens on plates and top with salami, cheese, beans, onion and tomatoes. Drizzle with leftover dressing or serve remainder on the side.