Homemade DRESSING:
1/2 cup extra-virgin Olive Oil…………………….1/4 cup wine vinegar
2 tsp. Balsamic Vinegar…………………………..1 tsp. Dijon or spicy Mustard
2-3 tsp. crushed or minced garlic……………….1 tsp. minced fresh rosemary
1/2 tsp. chopped fresh Basil……………………..1 tsp. chopped fresh oregano
1 tsp. chopped fresh Italian Parsley
NOTE: If you’re using dried herbs, cut the amounts in half
1-2 tsp. Kosher Salt………………………………..Pepper to taste
OR you can use your favorite bottled Italian or vinaigrette dressing (Bernstein’s or Girard’s are good brands)
CHOPPED SALAD:
1/4 cup finely chopped red or white onion
3/4 cup chopped marinated or canned artichoke hearts
3/4 cup diced plum tomatoes, seeds removed
3/4 cup chopped pepperoni and/or salami
3/4 cup diced mozzarella or provolone cheese (or thinly sliced string cheese)
3/4 cup sliced black or Kalamata olives (or combine with stuffed green olives)
1 can chickpeas, drained and rinsed
About 8-10 whole Pepperoncinis, chopped
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About 1/4 cup shaved or freshly grated Parmesan or Italian blend cheese
4 cups chopped romaine hearts or romaine/iceberg mix
Kosher salt and fresh black pepper ~ optional
red pepper flakes ~ optional
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Make the dressing: Blend all of the ingredients in your blender, or pulse in your food processor, until smooth and creamy. Adjust salt and pepper to taste.
Make the salad: Toss together everything (through the Peppercinis) in a large salad bowl. When ready to serve, toss with the lettuce ~ then mix in dressing a little at a time until everything is evenly coated (but not drenched). Season to taste with salt and pepper and red pepper flakes, if desired. Sprinkle with grated cheese to serve. Serves about 4-6 as a main dish