Italian Chop Salad

Serves 8
None Specified

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.