Italian Chopped Salad
3 tbsp dried oregano
4 oil-packed anchovy fillets, rinsed and patted dry
1/3 cup red wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
1/2 tsp salt
Fresh ground pepper
1 large head of Romaine, sliced into strips, washed and dried
16 oz can Garbanzo beans, rinsed and drained
1 cup Kalamata olives
2 oz Provolone cheese, sliced to 1/4 inch thin matchstick
2 oz Genoa Salami, sliced to 1/4 inch thin matchstick
Fresh Mozzarella, sliced to 1/4 inch thin matchstick
To prepare the dressing combine anchovy fillets and oregano in food processor and pulse until pureed. Add vinegar and pulse a few more times. With motor running, slowly add the oils, process until dressing is emulsified. Add salt and pepper. The dressing will keep refrigerated up to 2 weeks. Makes 1 1/2 cups.
To prepare the salad combine all ingredients in large bowl. Serve with dressing on the side.