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Ingredients
  • subheading: Salad:
  • Lemon Vinaigrette (recipe below) with 2 tablespoons dried oregano mixed in
  • Kosher salt and freshly cracked black pepper
  • 1 head iceberg lettuce
  • 1 head radicchio
  • 1⁄2 small red onion, thinly sliced
  • 1 pint ( 300 g) heirloom cherry tomatoes, cut into quarters
  • 1 (15-ounce/430 g) can chickpeas, rinsed and drained
  • 8 ounces ( 225 g) fresh pearl mozzarella
  • 4 ounces ( 115 g) provolone cheese, cut into medium dice
  • 4 ounces ( 115 g) Genoa salami, cut into small cubes
  • 5 pepperoncini (stems discarded), cut into thin slices
  • 2 teaspoons chopped oregano for garnish
  • subheading: Lemon Vinaigrette:
  • Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1⁄2 cup ( 120 ml) olive oil
  • Kosher salt and freshly cracked black pepper
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