Directions
- 1Whisk together lemon juice, red wine vinegar, Dijon mustard, oregano, kosher salt, sugar, and minced garlic.
- 2Slowly drizzle in olive oil while whisking until emulsified.
- 3Store the dressing in the fridge for up to two weeks or use immediately.
- 4In a bowl, combine shredded romaine, shredded radicchio, halved cherry tomatoes, thinly sliced red onion, diced cucumber, diced bell pepper, thinly sliced peperoncini, chickpeas, and thinly sliced provolone and salami.
- 5Toss everything together, then dress with roughly one half cup of the vinaigrette.
- 6Toss again, taste, and season with salt and pepper to taste.
- 7Transfer to a serving bowl and season with more pepper if you wish.
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- 0.75 teaspoon kosher salt
- 2 teaspoons sugar
- 1 clove garlic
- 1 cup extra virgin olive oil
- 1 romaine lettuce
- 1 radicchio
- 1 cherry tomatoes
- 1 red onion
- 1 cucumber
- 1 bell pepper
- 1 peperoncini
- 1 chickpeas
- 1 provolone
- 1 salami
- 1 salt
- 1 pepper
Equipment
whiskgratermeasuring cupbowlserving bowl
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