Cotogna Chopped Salad
- 1 head iceberg lettuce, chopped
- 1 head radicchio, chopped
- 1 cup pitted Castelvetrano olives, quartered
- ½ cup sliced pepperoncini
- 1 15-ounce can chickpeas, drained and rinsed
- 6 ounces provolone cheese, chopped into ¼-inch cubes
- 3 ounces salami, thinly sliced
- 1-2 cups croutons
- 1 red onion, thinly sliced, optional
- Dressing:
- ¼ cup red-wine vinegar.
- 1 tablespoon Dijon mustard.
- 1-2 garlic cloves
- 2 teaspoons dried oregano
- Salt and black pepper, to taste.
- ½ cup extra-virgin olive oil.
- Place all salad ingredients in a large salad bowl.
- Place all dressing ingredients in a small food processor or vitamix and process until well blended.
- Pour desired amount of dressing over salad and toss well.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2018/05/14/cotogna-chopped-salad/
3.4.3177