Make new friends, but keep the old. One is silver, the other is gold.
In college my sorority ended every chapter meeting with the girls spread out in a huge circle, all connected holding hands by placing our right hand over our left wrist and grabbing our neighbor’s similarly placed hands. We sang the same song every time, the main verse quoted above.
At twenty I was way too cool for school, not super sentimental and partaking in quite a bit of dramatic eye rolling while engaged in this endeavor – what a sappy old-fashioned song we had to sing.
With quite a few years and tears under my belt, I did find myself humming this verse all weekend. You see, we were lucky enough to spend the weekend with old, treasured (super treasured) friends and I am sentimental, old-fashioned and sappy thinking about how special these folks are to my hubby and I.
And one of our favorite things to do together is cook, which we did Thursday evening. We made this salad. I thought it would be fun to share.
This is a very robust salad with big flavors, especially in the vinaigrette. If anchovies are out of your comfort zone, just trust me and give them a try. I love the protein punch the garbanzo beans provide. The Kalamata olives and Asiago cheese create an antipasto platter taste. I also add sliced Genoa salami to make it an entrée salad.
Chopped Italian Salad with Oregano Vinaigrette
inspired by Mother’s Best cookbook
1 large head Romaine lettuce, washed and dried. Cut core off the end and slice lettuce crosswise into very thin strips (about 6-8 cups)
1 can garbanzo beans, drained and rinsed
1/2 cup pitted Kalamata olives
1 cup grape tomatoes, sliced in half
1/2 cup finely chopped red onion
1 cup Asiago cheese, cut into match sticks
1/2 cup fresh basil, thinly sliced
salt and pepper to taste
Combine all salad ingredients in a large rustic bowl and toss with Italian Oregano Vinaigrette
Italian Oregano Vinaigrette Ingredients
3 cloves fresh garlic, peeled
3 TBSP dried oregano (yes – 3 TBSP, please buy a fresh jar – dried spices lose most of their flavor after only 3-6 months on the shelf)
6 oil packed anchovy fillets
1/2 cup red wine vinegar
1 cup extra light tasting olive oil. (or you can use half regular olive oil and half salad oil)
salt and pepper to taste
Combine all vinaigrette ingredients in the bowl of a food processor and pulse 8-10 times until emulsified.
Drained and rinsed Garbanzo beans, basil and a can of anchovy fillets.