I can’t believe I waited this long to put salami on my salad! I found this on Smitten Kitchen and I think of it as a Cobb Salad variation – dinner salad, all kinds of tasty bits, and filling. We also thought the addition of Cocktail Crisps was next level, which is why I left out the beans this time – enjoy!
4 cloves of garlic, finely minced AND 1 T. dried oregano (or up to 2, but we thought 1 was enough!)
2 t. kosher salt AND a good grinding of pepper
2 T. freshly squeezed lemon juice
1/4 c. EACH red wine vinegar AND olive oil
Salad Selections (an outline) – the amounts below will easily serve 4 to 6 people
1 can (398 mL) chickpeas (or any other bean), rinsed and drained well
1/2 of a small red onion, very thinly sliced into half moons (or pickled red onion, or chopped green onion)
~1/2 lb. provolone – cut into thin ribbons
~1/2 lb. your favorite salami – cut into thin ribbons
pickled pepperoncini (or pickled jalapenos), sliced into rings
~1 lb. cherry or grape tomatoes, slice in half if large
2 heads of 2 different varieties of lettuce – iceberg and radicchio are recommended, I used butter lettuce and red frisée
more oregano – fresh or dried – for garnish
Add all dressing ingredients to a container with a tight lid and give it a good shake. Assemble salad individually in large dinner bowls, in any way you wish – we enjoyed ours layered out like a Cobb salad. Drizzle on dressing, less is more in this case as it’s powerful stuff, and then garnish as you wish. We’re looking forward to trying out more variations!