For the vinaigrette: 6 tablespoons of red wine vinegar (90 ml)
2 tablespoons of lemon juice
1/2 tablespoon of garlic, minced
1 tablespoon of mustard
2 tablespoons of dried oregano
1/2 tablespoon of cumin
1 cup of olive oil (240 ml)
1/2 teaspoon of salt or to taste
1 pinch of black pepper
For the salad: 1 small head of lettuce, cut into strips
2 medium tomatoes, diced and seeds removed
200g of salame, sliced and cut into strips
1 cup of shredded mozzarella (100g)
3/4 cup of grated provolone cheese (75g)
1/4 cup of fresh parsley, chopped
2 green onions, chopped
For the vinaigrette: 6 tablespoons of red wine vinegar (90 ml)
2 tablespoons of lemon juice
1/2 tablespoon of garlic, minced
1 tablespoon of mustard
2 tablespoons of dried oregano
1/2 tablespoon of cumin
1 cup of olive oil (240 ml)
1/2 teaspoon of salt or to taste
1 pinch of black pepper
For the salad: 1 small head of lettuce, cut into strips
2 medium tomatoes, diced and seeds removed
200g of salame, sliced and cut into strips
1 cup of shredded mozzarella (100g)
3/4 cup of grated provolone cheese (75g)
1/4 cup of fresh parsley, chopped
2 green onions, chopped
Make the vinaigrette: whisk together the first six ingredients in a bowl and gradually add the olive oil, whisking vigorously until everything is well combined
Season with salt and black pepper
Assemble the salad: combine all the ingredients in a large bowl and dress with the vinaigrette
523 calories per serving
Note: To ensure the vinaigrette forms a stable emulsion (the olive oil incorporated into the liquid portion of the dressing), work with the ingredients at room temperature
If the mustard, garlic, or lemon juice are frozen, let them sit at room temperature for a few minutes before preparing the dressing.
