Ingredients: |
Ingredients: 2 large heads romaine lettuce
1/2 of a medium red onion, peeled and then sliced into very thin rings
1/2 cup sliced pepperoncini rings
1/2 cup sliced black olives
1/2 lb. provolone, sliced 1/8" thick and then cut into 1/4" ribbons
1/2 lb. good quality salami, sliced 1/8" thick and then cut into 1/4" ribbons
12 oz. cherry or grape tomatoes, sliced in half
freshly ground black pepper
kosher salt, if needed
Italian Vinaigrette:
4 medium cloves garlic, minced
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. dried oregano
1 Tbsp. Dijon mustard
1-1/2 tsp. kosher salt
1 tsp. sugar
1/4 tsp. freshly ground black pepper
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Directions: |
Directions:For the lettuce, cut the romaine vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then make cuts crosswise, into 1/2" to 3/4" ribbons. Discard the root end.
To assemble the salad: In a large bowl, gently fold together red onion, pepperoncini, black olives, provolone, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
Add prepared lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add kosher salt and/or more of the vinaigrette, if desired. Sprinkle freshly ground black pepper over the top and serve immediately.
For dressing, place all ingredients in a small bowl or tall jar. Use an immersion blender to combine and emulsify. |
This recipe for Italian Chopped Salad is from