Description
From my cookbook Pizza Night, this classic Italian dressing is perfect for all of your chopped salad needs. It takes no time to whisk together and yields enough for at least 3 large salads. Don’t be afraid to double it, too.
If you’d like to make the chopped salad pictured in the post above, you’ll need:
- 1 head romaine lettuce, finely sliced
- ½ head radicchio, optional, finely sliced
- 1½ cups cooked or canned chickpeas (from a 16-ounce can), drained and rinsed
- 2-3 ounces salami, thinly sliced
- 1 small red onion, finely sliced
- 1 cup halved cherry tomatoes
- 1 red bell pepper, cut into 1-inch (or smaller) pieces (about 1 cup)
- 1 cucumber, peeled and roughly chopped (about 1 cup)
- ½ cup cubed or thinly sliced provolone cheese (2 to 3 ounces)
- ½ cup wrinkly black oil-cured olives or olive of choice or thinly sliced pepperoncini
- Freshly ground black pepper
- Flaky sea salt
Toss everything in a large bowl with Italian dressing to taste.
Ingredients
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove, finely minced or grated on a Microplane
- 2 teaspoons sugar
- 2 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- ¾ teaspoon Diamond Crystal kosher salt (or half as much Morton or fine sea salt)
- 1 cup extra-virgin olive oil
Instructions
In a medium bowl, whisk together the mustard, oregano, garlic, sugar, vinegar, lemon juice, and salt. Stream in the olive oil, whisking constantly until the dressing is emulsified. Transfer to a storage jar and store in the fridge for up to 2 weeks.
- Prep Time: 5 minutes
- Category: Dressing
- Method: Whisk
- Cuisine: American, Italian