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  • 2 garlic cloves
  • 3 tablespoons dried oregano
  • 6 oil-packed anchovy fillets, rinsed and patted dry
  • 1/3 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 1 large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)
  • 1 (16-ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup pitted whole nicoise olives or sliced jarred kalamata olives
  • 1 medium tomato, chopped
  • 1 cup chopped red onion
  • 2 1/2 ounces provolone cheese, sliced into 1/8-inch-thin matchsticks (about 1 cup)
  • 2 1/2 ounces Genoa salami, sliced into 1/8-inch-thin matchsticks (about 1 cup)
  • 1 tablespoon thinly sliced fresh basil
  • 1/4 teaspoon salt
  • Coarsely ground black pepper


  1. To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until pureed. Add vinegar; pulse a few more times.
  2. With motor running, slowly add oils; process until dressing is emulsified. Alternatively, you can mix by hand with a whisk. The dressing will be thick. Add salt and pepper. The dressing will keep refrigerated up to two weeks. Makes 11/2 cups.
  3. To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl.
  4. Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper.
Recipe courtesy of Mother's Bistro, Portland, Ore.

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The recipe was originally published as Italian Chopped Salad on

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