Big Italian Salad with Cold Cuts

Deselect All

Dressing:

2 cloves garlic (10 grams), grated

3/4 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

4 tablespoons (60 milliliters) mayonnaise

1/4 cup plus 2 tablespoons (90 milliliters) red wine vinegar

1 teaspoon (5 milliliters) dried oregano

3 tablespoons (45 milliliters) fresh lemon juice

1/2 cup plus 2 tablespoons (150 milliliters) extra-virgin olive oil

Salad Mix:

1 1/2 romaine hearts, cored and chopped

1/2 small head radicchio--halved, cored and coarsely chopped

1/2 head iceberg lettuce, coarsely chopped

2 celery ribs, thinly sliced on a mandoline or with a sharp knife

1/4 cup flat-leaf parsley, roughly chopped

1/2 small red onion, thinly sliced on a mandoline or with a sharp knife

1 pint cherry tomatoes

1 cup pitted green olives

One 4-ounce wedge Parmigiano-Reggiano cheese

Fleur de sel, for sprinkling

6 ounces thickly sliced salami, cut into 1/4-inch strips