My Chopped Salad with Oregano Vinaigrette
Make this Tonight - "Killer Carbonara & Seasoned Salad"
10
Prep Time (Minutes)
30
Cook Time (Minutes)
Ingredients
My Chopped Salad
- ½ bunch little gem lettuce, lightly chopped
- ½ bunch treviso, lightly chopped
- ½ bunch romaine lettuce, lightly chopped
- ¼ red onion, thinly sliced
- ¼ cup provolone, cut into ½” cubes
- ¼ cup soppressata, cut into ½” cubes
- ¼ cup piquillo peppers, finely chopped
- ¼ cup chickpeas, drained
- Kosher salt, to taste
- Black pepper, to taste
- Oregano Vinaigrette, recipe follows
- Olive oil, to finish
Oregano Vinaigrette
- 2 tablespoons Dijon mustard
- 3/4 cup red wine vinegar
- 1-2 cloves garlic
- 1/2 tablespoons dried oregano
- 1 1/2 tablespoons Garlic Puree, recipe follows
- Kosher salt, to taste
- Black pepper, to taste
- 3/4 cups oregano oil
- 3/4 cup grapeseed oil
- 1/2 teaspoon chili flakes
Garlic Puree
- 1 cup garlic cloves
- 1 cup olive oil
Steps
My Chopped Salad
- Toss all little gem lettuce through chickpeas together in the bowl and season with salt and pepper.
- Spoon the oregano vinaigrette onto the side of the bowl and then toss for a perfectly dressed salad.
- Finish the salad with a drizzle of olive oil.
Oregano Vinaigrette
- Put mustard, red wine vinegar, fresh garlic, dried oregano, garlic puree, and salt and pepper in a blender. Turn blender on low and slowly add oregano oil then grapeseed oil until emulsified. Stir in the chili flakes once the vinaigrette is has come together.
Garlic Puree
- Add garlic cloves and olive oil to a small saucepan. Cook over low heat until garlic is soft (20 - 30 min).
- Strain garlic, reserving oil. Mash garlic in a bowl or mortar and pestle, and beat in some of the reserved olive oil until creamy. You can reserve the garlic-infused oil for another use.