PREPARATION TIME:
COOKING TIME:
Ingredients:
Serves 6
1 cup (drained) Gills’ Diced Pickled Red Onions, plus more for garnish, plus 1/4 cup pickling liquid
2/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp Dijon-style mustard
4 cloves garlic, minced
Salt and pepper to taste
3 qts large diced iceberg lettuce (about 1 large head)
2 cups thinly sliced celery
2 cups pitted, halved black or green olives, or a combination
2 cups diced provolone cheese
2 cups diced salami
1 cup (drained) chickpeas
1 cup diced red bell pepper
1 cup (drained) oil-packed julienned sundried tomatoes
1/2 cup coarsely chopped fresh basil
1/2 cup coarsely chopped fresh parsley
2 tbsp coarsely chopped fresh oregano
Directions:
1. Whisk together pickling liquid, oil, vinegar, mustard, and garlic.
2. Add salt and pepper to taste, then cover and refrigerate until ready to use.
3. For each serving, toss about 2 1/2 tbsp onions, 2 cups lettuce, 1/3 cup celery, 1/3 cup olives, 1/3 cup provolone, 1/3 cup salami, 2 1/2 tbsp chickpeas, 2 1/2 tbsp bell pepper, 2 1/2 tbsp tomatoes, 4 tsp basil, 4 tsp parsley, 1 tsp oregano, and about 3 tbsp vinaigrette and arrange on a serving plate.
4. Serve garnished with more onions.
