My Chopped Salad with Oregano Vinaigrette Image

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

  1. Toss all little gem lettuce through chickpeas together in the bowl and season with salt and pepper.
  2. Spoon the oregano vinaigrette onto the side of the bowl and then toss for a perfectly dressed salad.
  3. Finish the salad with a drizzle of olive oil.

Oregano Vinaigrette

  1. 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

  1. Add garlic cloves and olive oil to a small saucepan. Cook over low heat until garlic is soft (20 - 30 min).
  2. 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.