Honey Child’s Chopped Italian Salad
- For the Dressing:
- 3 to 4 large cloves garlic (finely minced)
- 1 cup good-quality extra-virgin olive oil
- 1/2 cup Red Wine vinegar
- ¼ cup apple cider vinegar
- 1 large free range egg yolk
- 2 salt packed anchovies
- 1 Tablespoon dried oregano
- 1 Tablespoon brown sugar
- 1 Tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- Salad Ingredients
- 2 to rn heads of ice cold Baby Cos
- 1 can chickpeas (rinsed and drained)
- 1 cup charred & marinated artichoke hearts (drained and chopped)
- 1 medium yellow bell pepper (chopped)
- 1 medium red bell pepper (chopped)
- 2 medium tomatoes (chopped)
- 1 punnet of baby grape tomatoes
- ½ cup sliced Black ripe olives (drained)
- 5 thin slices hard sweet salami (chopped)
- 10 slices spicy pepperoni (chopped)
- 8 baby Bocconcini (quartered or 1 ball FRESH mozzarella cheese chopped)
- 1 red onion (chopped)
- 1/8 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- Med heat Pepperoncinis (optional)
- Dressing DIRECTIONS:
- Place all ingredients in a blender, and process until creamy and smooth, 30 to 60 seconds.
- Check your balance and seasoning. You may want extra fresh pepper
- Serving Directions:
- Place lettuce in large mixing bowl.
- Add all the ingredients except garnish and mix well.
Handy Dandies:
I like to put each serving in a bowl, dress and toss.
That way any leftovers can be made into the best pita sandwich the next day.
