Italian Chopped Salad

Serves 6

Jessica Healy

ingredients

Dressing

Salad

1 large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)
1 (l6-ounce) can garbanzo beans (chickpeas),
rinsed and drained
1 cup pitted whole nicoise olives or sliced jarred kalamata olives
l medium tomato, chopped
1 cup chopped red onion
2 1/2 ounces provolone cheese, sliced into 1/8-inch-thin matchsticks (about l cup)
2 1/2 ounces Genoa salami, sliced into 1/8-inch-thin matchsticks (about l cup)
1 tablespoon thinly sliced fresh basil
1/2 teaspoon salt
Coarsely ground black pepper

1
To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until pureed. Add vinegar; pulse a few more times.
2
With motor running, slowly add oils; process until dressing is emulsified. Alternatively, you can mix by hand with a whisk. The dressing will be thick. Add salt and pepper. The dressing will keep refrigerated up to two weeks.
3
Makes 1-1/2 cups.
4
To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl
5
Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper.