Recipe of the Week!

Italian Sub Chopped Salad

This picture is not so good. I was in a rush and should have taken better pictures along the way. This is a recipe I used for game night this summer. It was very easy, and also pretty filling. I took the recipe from Smitten Kitchen, and followed it pretty much exactly...adding a subtracting some ingredients until I thought it looked good.

Ingredients:
Oregano dressing:
4 cloves garlic
2 tablespoons dried oregano
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil

Salad:
1 (15-ounce) can chickpeas
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone, sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
Sea salt
1 head iceberg lettuce, halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons

Directions:
To Make dressing: Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano.

To Assemble salad: Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve. When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, and toss to combine with the dressing.