Tuesday, May 31, 2011

Italian Chopped Salad

I found this in a newspaper last year. We had just enough left over for lunch tomorrow.

Dressing -
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
Cherry tomatoes
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.

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