Italian Chopped Salad

  Salad PicMark Boughton Photography; 

2 garlic cloves
3 tablespoons dried oregano
6 oil-packed anchovy fillets, rinsed and patted dry
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/2 teaspoon salt
Coarsely ground black pepper

1 large head romaine lettuce, sliced crosswise into very thin strips, washed and dried (about 6 cups)
1 (16-ounce) can garbanzo beans (chickpeas), rinsed and drained
1 cup pitted whole niçoise olives or sliced jarred kalamata olives
1 medium tomato, chopped
1 cup chopped red onion
2½ ounces provolone cheese, sliced into 1/8-inch-thin matchsticks (about 1 cup)
2½ ounces Genoa salami, sliced into 1/8-inch-thin matchsticks (about 1 cup)
1 tablespoon thinly sliced fresh basil
1/4 teaspoon salt
Coarsely ground black pepper

1. To prepare dressing, combine garlic, oregano and anchovy fillets in a food processor and pulse until puréed. Add vinegar; pulse a few more times.
2. With motor running, slowly add oils; process until dressing is emulsified. Alternatively, you can mix by hand with a whisk. The dressing will be thick. Add salt and pepper. The dressing will keep refrigerated up to two weeks. Makes 1½ cups.
3. To prepare salad, combine lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil in a large bowl.
4. Pour about 1/3 cup dressing over salad. Mix gently, adding more dressing if necessary. Add salt and pepper. Serves 6.
Recipe courtesy of Mother’s Bistro, Portland, Ore. ("Mother's Day Out," May 2009.)

Nutritional Information
Per serving (without eggs): 460 calories, 26g fat, 75mg chol., 20g prot., 40g carbs., 5g fiber, 680mg sodium.
Relish Magazine.
Fixed Mother's Day, 2010