Chopped Italian Salad
INGREDIENTS
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Oregano dressing
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4 cloves garlic
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1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
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2 teaspoons kosher salt
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Freshly ground black pepper
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2 tablespoons lemon juice, or juice of 1 lemon
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1/4 cup red wine vinegar
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1/4 cup olive oil, ideally extra-virgin
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Salad and assembly
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1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
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1 small red onion, peeled and sliced into paper-thin rings
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1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
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1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
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4 medium or 8 small pickled pepperoncini, sliced into rings
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3/4 pound cherry tomatoes
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Sea salt
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1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
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1 head radicchio, halved, cored and cut in 1/4-inch ribbons
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2 tablespoons dried oregano for garnish (optional)
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