Best Nancy's Chopped Salad

food52.com

Hey Kathy

subheading: FOR THE VINAIGRETTE:

2 ½ tablespoons red wine vinegar

2 tablespoons dried oregano

Freshly squeezed juice from ½ lemon (1 tablespoon), or more to taste

2 medium cloves garlic, 1 smashed flat and 1 grated

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 ½ cups extra-virgin olive oil

subheading: FOR THE SALAD:

½ small red onion, cut in half from top to bottom

1 head (22 ounces) iceberg lettuce

1 head (11 ounces) radicchio

1 pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s, cut into quarters

Kosher salt

1 ½ cups no-salt-added chickpeas, drained

¼ pound aged provolone, cut into ⅛-inch-thick slices, then cut into ¼-inch-wide strips

¼ pound Genoa salami, cut into ⅛-inch-thick slices, then cut into ¼-inch-wide strips

5 pepperoncini (stems discarded), cut into thin slices (about ¼ cup)

Freshly squeezed juice from ½ lemon (1 tablespoon), or more to taste

Dried oregano (preferably Sicilian oregano on the branch), for sprinkling

Directions at food52.com

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