Ingredients
10ozromaine lettuce,chopped, about 2 medium or 3 small heads
½head of radicchio,medium, finely chopped about 2 cups
½red onion,medium, chopped about 1 cup
2ribscelery,chopped
1pintcherry tomatoes,thinly sliced
⅓cuppickled pepperoncini peppers,stemmed and thinly sliced
⅓cupoil-packed sun-dried tomatoes,rinsed and roughly chopped
15ozchickpeas,rinsed and drained, or 1½ cups cooked chickpeas
1cupprovolone cheese,¼ cubes, optional
⅓cupextra-virgin olive oil
⅓cupred wine vinegar
1tbspdijon mustard
1tsphoney
2clovesgarlic,pressed or minced
2tspdried oregano
10twistsground black pepper
¼tspsalt,more to taste
pinchred pepper flakes,for heat, optional
Preparation
In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). 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 as needed.
Drizzle enough dressing in to lightly coat the salad and toss to combine.
