Total Time: 30 Minutes | Serves 6
Ingredients
Salad 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
½ medium head of radicchio*, finely chopped (about 2 cups)
½ medium red onion, chopped (about 1 cup)
2 ribs celery, chopped
1 pint cherry tomatoes, thinly sliced
⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Italian vinaigrette
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 cloves garlic, pressed or minced
2 teaspoons dried oregano
Freshly ground black pepper to taste
¼ teaspoon salt, more to taste
Pinch of red pepper flakes, for heat (optional)
INSTRUCTIONS
In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas. Toss the ingredients together and set aside.
To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if needed.
If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).