Nancy's Chopped Salad

Makes 6 meal-sized salads or 12 side portions

An Italian sub in salad form: iceberg and radicchio tossed with salami, provolone, chickpeas, pepperoncini and tomatoes in a thick garlic-oregano vinaigrette.

prepRoughly chop 4 cloves garlic
4 cloves garlic, roughly chopped	Make garlic-oregano paste	Whisk in lemon juice, vinegar & oil	Fold in chickpeas, onion, provolone, salami & pepperoncini	Toss in tomatoes, lettuce, radicchio & oregano garnish
1 to 2 tablespoons dried oregano (for dressing)
2 teaspoons kosher salt
Freshly ground black pepper
30 ml lemon juice
60 ml red wine vinegar
60 ml olive oil, ideally extra-virgin
1 (15-ounce / 425 g) can chickpeas, drained, or 280 g cooked chickpeas
1 small red onion, peeled and sliced into paper-thin rings
225 g provolone, sliced 1/8-inch thick then cut into 1/4-inch ribbons
225 g salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings (with seeds and juice)
340 g cherry tomatoes, halved lengthwise	Season tomatoes with sea salt, set aside
Sea salt for tomatoes
1 head iceberg lettuce, halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano (optional, for garnish)

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