Vegetarian Italian chopped salad
Makes: 4 to 6 servings
For the dressing (yields about cup):
1 large or 2 small cloves garlic
¼ cup plus 1 tablespoon red wine vinegar
1 tablespoon dried oregano 1 teaspoon Dijon mustard
¾ teaspoon kosher salt
¼ teaspoon red pepper flakes Freshly ground black pepper
¼ cup extra-virgin olive oil
For the salad:
5 ounces cherry tomatoes
2 large or 4 small stalks celery
½ small red onion
6 small pickled pepperoncini 4 ounces unsliced provolone cheese
1 (about 15-ounce) can chickpeas 1 medium romaine lettuce heart ½ medium head radicchio Kosher salt
Freshly ground black pepper ½
Make the vinaigrette:
1. Mince 1 large or 2 small garlic cloves and place in a large bowl. Add ¼ cup plus 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon Dijon mustard, ¾ teaspoon kosher salt, ¼ teaspoon red pepper flakes and several grinds black pepper, and whisk to combine.
2. While whisking constantly, slowly drizzle in ¼ cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and refrigerate.
Make the salad:
1. Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Halve 5 ounces cherry tomatoes (about 1 cup). Dice 2 large or 4 small celery stalks (about 1 cup). Thinly slice ½ small red onion into half-moons (about ¾ cup). Slice 6 small pepperoncini (about ¼ cup). Cut 4 ounces provolone cheese into ¼-inch cubes (about 1 cup). Drain and rinse 1 can chickpeas. Toss to coat everything in the vinaigrette. At this point, you can cover and refrigerate until you’re ready to eat.
2. When you’re ready to eat, core and chop 1 head romaine lettuce crosswise into thin strips (5 to 6 packed cups). Core and chop ½ head radicchio crosswise into thin strips (2 packed cups). Add to the bowl with the vegetables and vinaigrette and toss to coat. Drizzle with the desired amount of reserved vinaigrette. Taste and season with more salt as needed (likely about ¼ teaspoon). Finish with several grinds black pepper.