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ITALIAN CHOPPED SALAD

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style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon dried basil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2 garlic cloves, minced
  • 1-1/2 tablespoons minced kalamata olives
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1-1/2 cups good extra-virgin olive oil
  • DIRECTIONS:

    1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
    2. Drain the onion and pat dry with paper towels before adding them to the salad.
    3. Thinly slice the lettuce and radicchio.
    4. In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber,  garbanzo beans, cheese, ,peperoncini, and onion slices.
    5. Toss to thoroughly combine the ingredients.
    6. Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
    7. Taste for seasoning and add more lemon juice, or vinaigrette if desired.
    8. Sprinkle with extra oregano and serve.
    ITALIAN SALAD DRESSING
    1. Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
    2. Set aside for 5 minutes to marinate the oregano and basil.
    3. Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

    http://www.theharvestkitchen.com/italian-chopped-salad/
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