Thursday, July 22, 2021


This is one of my favorite salads. Sometimes this salad is on the menu in a pizza restaurant.  Add whatever you like to make it your own. 

Garlic-Parmigiano Salad Dressing
2 cloves garlic, pressed or minced
1 T minced shallot
¼ cup red or white wine vinegar
2 T fresh lemon juice
1 t dry mustard
¼ cup grated Parmigiano-Reggiano cheese
2 t freeze-dried or dried oregano 
2 t freeze-dried or dried basil
Sea salt and freshly ground black pepper
1 cup extra-virgin olive oil

1 15-oz can chickpeas (garbanzos), rinsed and drained
2 heads Romaine lettuce, coarsely chopped
2 cups coarsely chopped arugula or spring mix
3 oz Sopressata or Calabrese salami
½ cup sun-dried tomatoes
6 pepperoncini, stems removed 
½ red onion, thinly sliced
½ cup pitted black Italian olives
¼ cup green olives, in a jar
8 oz shredded mozzarella cheese

¼ cup freshly grated Parmigiano-Reggiano cheese, for garnish

Place the salad dressing ingredients in a jar fitted with a lid and shake to combine.

Place the chickpeas in a bowl and pour about 2 tablespoons of the salad dressing over to marinate for 30 minutes.

Store dressing and chickpeas in the refrigerator until ready to dress the salad.

On a large cutting board pile up the lettuces and chop until bite-size pieces.
Transfer to a large salad bowl.
Do the same with the salami, sun-dried tomatoes, pepperoncini, onion slices, olives and mozzarella.
Chop through them all, until bite-size pieces.

Transfer to a large salad bowl, add toss with some of the Garlic-Parmigiano Salad Dressing.
Season to taste with salt and pepper.

Top with some of the garbanzo beans and sprinkle with the Parmigiano and serve.

You will have more salad dressing for another salad or two.

Serves 4

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