Italian Chopped Salad

Ingredients

• 4 cups romaine lettuce (1/2" thick slices)
• 2 cups radicchio (1/2" thick slices)
• 15 ounces canned chickpeas (rinsed and drained)
• 6 ounces mozzarella cheese balls (halved)
• 4 ounces sliced salami (1/4" thick slices)
• 1 cup baby tomatoes (halved)
• 1/2 cup sliced English cucumbers (quartered, 1/4" thick slices)
• 1/2 cup sliced black olives
• 1/4 cup sliced red onion (1/8" thick slices)
• 1/3 cup sliced pepperoncini
• 1/4 cup sliced basil
• 1/4 cup grated parmesan cheese
• 1/4 cup red wine vinegar
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoons dried Italian seasoning
• 1 teaspoon mayonnaise
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup extra-virgin olive oil

Instructions

1. 1

   Prepare the Lettuce – Cut the romaine and radicchio into ¼-inch chopped pieces. Add lettuce to a salad spinner. Rinse well with cold water. Spin until the leaves are dry. Cover and refrigerate if not using immediately.

2. 2

   Make the Dressing – In a medium bowl, whisk together red wine vinegar, honey, mustard, Italian seasoning, mayonnaise, garlic, salt, and pepper. Slowly drizzle in the olive oil, whisking vigorously until a thick emulsified dressing forms. Taste dressing and season with more salt and pepper as desired. Refrigerate until ready to use.

3. 3

   Assemble the Salad – In a large bowl, add the romaine, radicchio, chickpeas, mozzarella, salami, tomatoes, olives, red onions, pepperoncini, basil, and parmesan cheese.

4. 4

   Dress the Salad – Add ½ cup of dressing to the salad, gently toss to combine. Garnish with more Parmesan and black pepper. Serve the remaining dressing on the side.