Italian Chopped Salad

Serve with warm breadsticks to impress your guests.

• Ready In: 25 mins
• Serves: 4

Ingredients

• Dressing

• 3⁄4 teaspoon kosher salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon dried oregano
• 2  garlic cloves, finely minced
• 3  tablespoons red wine vinegar
• 2 1⁄2 teaspoons Dijon mustard
• 1⁄2 cup extra virgin olive oil

• The Rest

• 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  ounces  genoa salami, finely chopped
• 4  ounces  sliced provolone cheese, thinly sliced into strips
• 15  ounces  canned garbanzo beans, rinsed and drained
• 1⁄4 red onion, thinly sliced vertically
• 1  pint grape tomatoes, washed, cut in half lengthwise
• 1  tablespoon  thinly sliced fresh basil

Directions

1. Pour dressing ingredients into a screw-top glass jar and shake until well-combined.
2. Toss lettuce and radicchio with dressing to coat; reserve extra dressing. Mound greens on plates and top with salami, cheese, beans, onion, tomatoes and basil. Drizzle with leftover dressing or serve remainder on the side.