From Nancy Silverton’s Mozza Cookbook via Smitten Kitchen blog. This vinaigrette makes the salad and you can find the wonderful Sicilian oregano that is so full of flavor at Amazon. Today, I varied the ingredients and it is always delicious. Iceberg is a must as it has the perfect crunch. There are endless possibilities of combinations of vegetables and meats and cheese. I used a finocchio salami that was really delicious. For two of us, I just prep the amount of ingredients that I think we will eat so you can plan accordingly.
4 cloves garlic (I use 2 as I don’t want it too strong)
1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
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, ideally extra-virgin
Salad and assembly
1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone (see Note about varieties), 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
1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional)
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. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.
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.
To serve: When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.