Italian Chopped Salad

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


2 garlic cloves
3tablespoons dried oregano
6 oil-packed anchovy fillets, rinsed and patted dry
1/3cup red wine vinegar
1/2cup extra-virgin olive oil
1/2cup vegetable oil
1/2teaspoon salt
Coarsely ground black pepper
1large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)
1 (16-ounce) can garbanzo beans (chickpeas), rinsed and drained
1cup pitted whole nicoise olives or sliced jarred kalamata olives
1medium tomato, chopped
1cup chopped red onion
2 1/2ounces provolone cheese, sliced into 1/8-inch-thin matchsticks (about 1 cup)
2 1/2ounces Genoa salami, sliced into 1/8-inch-thin matchsticks (about 1 cup)
1tablespoon thinly sliced fresh basil
1/4teaspoon salt
Coarsely ground black pepper


  1. To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until pureed. Add vinegar; pulse a few more times.
  2. With motor running, slowly add oils; process until dressing is emulsified. Alternatively, you can mix by hand with a whisk. The dressing will be thick. Add salt and pepper. The dressing will keep refrigerated up to two weeks. Makes 11/2 cups.
  3. To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl.
  4. Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper.

Recipe courtesy of Mother’s Bistro, Portland, Ore.

Nutritional Info *per serving

  • Calories 460
  • Fat 26g
  • Cholesterol 75mg
  • Sodium 680mg
  • Carbohydrate 40g
  • Fiber 5g
  • Protein 20g