¼ teaspoon freshly ground black pepper, plus more, to taste
1 tablespoon + ¾ teaspoon red wine vinegar
1½ teaspoons freshly squeezed lemon juice
¾ cup olive oil
Salad:
½ medium red onion, thinly sliced
1 pint cherry tomatoes, halved crosswise
kosher salt, to taste
1 head iceberg lettuce, thinly sliced
1 head radicchio, thinly sliced
1 15 oz. can chickpeas, rinsed and drained (see notes**)
4 ounces Provolone cheese, cut into very thin matchsticks
4 ounces Genoa salami, cut into very thin matchsticks
¼ cup sliced Greek pepperoncini
1 tablespoon freshly squeezed lemon juice
dried oregano and freshly ground black pepper, to taste
Instructions
Make the dressing:
Combine the first six ingredients (oregano through lemon juice) in a small jar with a lid and let sit for 5 minutes.
Add olive oil and shake vigorously until emulsified. Season with salt and pepper to taste.
Make the salad:
Place onion in a small bowl. Cover with cold water and let stand at room temperature for 30 minutes. Drain well and set aside.
Place tomatoes in a small bowl. Season with salt to taste and toss to combine.
In a large bowl, combine the next six ingredients (iceberg lettuce through pepperoncini) and prepared onion and tomatoes. Add 6 tablespoons dressing and lemon juice and toss to combine. Add additional dressing, dried oregano, salt and pepper to taste. Serve immediately.
Notes
*You will have extra dressing after making the salad; store it in an airtight container in the refrigerator for up to a week. **For a nicer presentation, remove the chickpeas skins. It doesn't take long and is worth the effort, in my opinion.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/nancys-chopped-salad/