| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 small red onion, skin on
- 2 cloves garlic, grated
- 1 sprig fresh oregano
- 2/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- Kosher salt and freshly ground black pepper
- 4 cups shredded romaine lettuce
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup small diced dry salami
- 1/2 cup small diced aged provolone
- 1/2 cup halved cherry tomatoes
- 1/2 cup thinly sliced pepperoncinis
- 6 tablespoons Parmesan, freshly grated
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
- Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
- Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 580 |
| Total Fat | 51 g |
| Saturated Fat | 12 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 41 mg |
| Sodium | 1001 mg |
Reviews
Love this! The dressing with the fire cooked onion is amazing. Threw the onion on the coals of a bonfire for like 15 mins. Will be a regular recipe to use in this house.
I love your show with Liz, your food is delicious!!! love everything you cook on the BBQ.
Delicious salad and dressing! This salad is definitely going on repeat in our house!
What a refreshing salad! Love the dressing!! Will definitely are again, and again, and again!
Amazing salad, we rotate it into our meal plan weekly. Easy to make and we love everything about it. I loved the trick of cooking this onion, it worked perfect for me, and now I’m using this method for other dishes.
Love this salad, I think it’s my new favorite! Love the show
Brought this to a dinner party last night, with ingredients not yet tossed with the dressing, so it looked so beautiful and summer-y. Good flavor combination. I found the dressing a little too vinegary for my taste (and I love vinegar), so added a little sugar (1/2 teaspoon) to smooth it out. I cooked the onion on my gas grill, and wasn’t sure from directions if onion should sit on grill rack or under it on top of the burners. Left it on grill rack and it took about 20 minutes to char and soften completely. Eating leftover salad for lunch today, with some fresh romaine added in, and like it even better this second time. Salami & cheese, what’s not to like?
Really good salad! Thank you we love you michael and your wife is so awesome!!