Carmines Vinaigrette Recipe 55

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, oregano, salt and pepper to taste. Slowly whisk in the olive oil until it is well blended. Use the dressing right away or store it in a covered container in the refrigerator for up to 10 days. Whisk before using it.

Steps:

• Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
• Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)

Steps:

• Cut the iceberg letuce into 3 equal pieces and cut each piece into quarters. Place the lettuce in a large bowl filled with ice-cold water. Core and halve the radicchio and then cut each half into 3 pieces. Add it to the bowl. Remove the stems from the watercress or arugula and add it to the bowl. Using your hands, swish the greens around, breaking up the iceberg lettuce and radicchio leaves. Spin the greens dry or dry them with paper towels. Transfer them to a plastic bag or similar container and refrigerate them until they are cold and crispy. In a large bowl, mix together the salami, provolone, onions, cucumbers, pepperoncini, olives, radishes and tomatoes. Add the lettuce, radicchio, and watercress(arugula) and gently toss the salad to combine the ingredients. Spoon about 1/4 cup of the vinaigrette over the salad and toss it again. Add the oregano and season the salad to taste with salt and pepper. Add more dressing, if desired. Transfer the salad to a serving bowl or platter.