Ingredients:

  • 1/2 cup (108g) extra virgin olive oil
  • 1/4 cup (60g) fresh lemon juice
  • 2 tbsp (30g) red wine vinegar
  • 2 tbsp (4g) dried oregano
  • 2 cloves (6g) garlic, minced into a paste
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1 small head (400g) iceberg lettuce, chopped into 1/2 inch squares
  • 1 small head (250g) radicchio, chopped into 1/2 inch squares
  • 1 can (425g) chickpeas, rinsed and drained
  • 1/2 cup (75g) aged provolone cheese, diced
  • 4 oz (115g) Genoa salami, diced
  • 1/2 cup (80g) cherry tomatoes, halved
  • 1/4 cup (40g) pickled pepperoncini, sliced
  • 1/4 cup (30g) red onion, finely minced
  • 1/2 cup (15g) fresh parsley, chopped

Instructions:

  1. Combine the 108g olive oil, 60g lemon juice, 30g vinegar, oregano, garlic paste, salt, and pepper in a small jar. Shake until the liquid looks creamy and opaque.
  2. Slice the 400g head of iceberg and 250g radicchio into 1/2 inch wide ribbons, then turn the pile 90 degrees and slice again to create squares. Check that the pieces are uniform.
  3. Dice the 115g Genoa salami and 75g provolone into small cubes, roughly the size of a chickpea.
  4. Drain the 425g can of chickpeas and rinse under cold water until the foam disappears completely. Pat them dry with a paper towel.
  5. Halve the 80g cherry tomatoes and slice the 40g pepperoncini into thin rounds. Mince the 30g red onion as finely as possible.
  6. Place the lettuce and radicchio in your largest bowl. Add the chickpeas, salami, cheese, tomatoes, onions, and pepperoncini on top.
  7. Drizzle half the dressing over the top and use your hands or large spoons to lift and turn the salad. Watch for the leaves to turn glossy.
  8. Add the 15g of chopped parsley and the remaining dressing. Give it one final toss until the aroma of oregano is unmistakable.
  9. Let the salad sit for 5 minutes before serving.