salami chopped salad

Ingredients:

  • 1 head of iceberg lettuce, cored, and finely chopped or shredded
  • 7 raddichio leaves, thinly shredded
  • 22 pieces of pre-sliced salami from a package, thinly sliced into strips
  • 4 pieces of provolone cheese, thinly sliced into strips
  • 6-8 pepperoncini, stems & seeds removed, and thinly sliced
  • ½ of a 15-ounce can of garbanzo beans, rinsed and left whole
  • 1 cup of halved mixed baby heirloom, or cherry tomatoes

Dressing

  • ¼ cup red wine vinegar
  • 2 garlic cloves, finely minced
  • ½ teaspoon kosher salt, plus a little extra for sprinkling
  • ½ teaspoon black pepper, plus a little extra for sprinkling
  • ½ teaspoon crushed red chili flakes
  • 1 teaspoon of dried oregano leaves, crushed with fingers
  • A squirt of honey, to taste
  • ¼ cup olive oil
  • ½ a lemon, to squeeze on top

Chop up all the ingredients for the salad. Place in a large salad bowl. Add the rinsed whole garbanzo beans and the halved mixed baby heirloom, or cherry tomatoes. Lightly toss together.

Assemble the dressing by adding the vinegar, minced garlic, salt and seasonings to a small bowl. Gradually stream in the olive oil, while whisking until it is nicely emulsified and combined. Pour as much or as little as you like over the salad, and squeeze the fresh lemon juice on top at the end. Sprinkle lightly with more kosher salt and black pepper on top, and toss lightly. Do not over-toss or the salad will start to wilt. Serve immediately.

Source: Food Gawker

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