Description
A recipe for Holiday Chopped Salad

Ingredients

• Dressing
  
• 1 medium shallot, minced
  
• 1/4 cup red wine vinegar
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon granulated sugar
  
• 1 tablespoon fresh oregano leaves, finely chopped
  
• 1/2 cup extra virgin olive oil
  
• Kosher salt and freshly ground pepper
  
• Salad
  
• 2 heads romaine lettuce, washed and dried, outer leaves removed, cut into 1/2-inch ribbons
  
• 1/2 cup California golden raisins, plumped in warm water one minute, drained
  
• 8 ounces Black Forest ham, 1/2-inch cubes
  
• 4 ounces very thinly sliced prosciutto, 1/2-inch squares
  
• 8 ounces salami, 1/2-inch cubes
  
• 8 ounces bocconcini (small fresh mozzarella balls in brine), halved
  
• 4 Roma tomatoes, diced
  
• 1/2 cup pepperoncini, chopped
  
• 1/2 cup pitted kalamata olives, quartered
  
• 1 cup canned garbanzo beans, drained, rinsed
  
• Parmigiano-Reggiano, shaved, for garnish

Preparation
Dressing: Combine first 5 dressing ingredients in small bowl. Slowly whisk in olive oil. Season dressing with salt and pepper to taste.

Salad: In mixing bowl, toss romaine with 1/3 cup dressing. Divide among 4 chilled salad plates. Toss all other prepared salad ingredients with remaining dressing; divide and spoon equally on top of romaine. With vegetable peeler, shave Parmigiano Reggiano on top as garnish.

Nutrition
no information available

Serves
Serves 4

Variations
no information available