SALAD: Chopped Salad with Italian Vinaigrette
Main Courses
Ingredients
- SALAD
- shredded romaine lettuce
- shredded radicchio
- halved cherry tomatoes
- red onion, thinly sliced
- cucumbers, diced
- red bell pepper, diced
- peperoncino, thinly sliced
- chickpeas, drained
- provolone, thinly sliced
- salami, thinly sliced
- VINAIGRETTE
- 3 tablespoons lemon juice
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Oregano Balsamic
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- 3/4 teaspoon kosher or sea salt
- 3/4 teaspoon fresh ground pepper
- 2 teaspoons sugar
- 3-4 cloves garlic, minced
- 3/4 cup Basil Olive Oil
- 1/4 cup Garlic Olive Oil
Directions
Vinaigrette
- Combine lemon juice, Apple Cider Vinegar, Oregano Balsamic, Dijon mustard, oregano, salt, pepper, sugar, and garlic.
- Whisk together and then stream in Basil Olive Oil and Garlic Olive Oil until emulsified.
- Store in refrigerator for up to two weeks or use immediately on your salad.
Salad
- Toss together all salad ingredients.
- Dress with roughly one-half cup of vinaigrette (or to taste). Toss again.
- Season with salt and/or pepper to taste.