I have this salad at least once a week, it’s that good. One of the primary ingredients is also one of my favorites: radicchio. Its color adds a beautiful splash to salads and I enjoy its slightly bitter flavor. The combination of the crunchy lettuce, hearty beans, savory bits of cheese and salami and a zesty oregano infused dressing is superb. 
Radicchio keeps well for a week or so and can be freshened up in a bath of ice water if needed.
Peppered salami? Why not!
Chopped Salad with Radicchio & Chickpeas
Adapted from Nancy Silverton’s Mozza cookbook
2 generous servings
Ingredients
Vinaigrette
(Updated 1/02/14 – a bit more vinegar and less olive oil from original post)
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon dried oregano
1 garlic clove, crushed
1 small garlic clove, grated
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
Salad
1/2 head iceberg lettuce, thinly sliced
1/2 head radicchio, thinly sliced
1/2 pint cherry tomatoes cut in halves
3/4 cup chick peas, rinsed and drained
1/4 small red or white onion, sliced into thin slivers
1 1/2 ounces (about 8 slices) peppered salami
1/8 pound provolone or cheese of your choice, cut into 1/8 inch slices
1/8 cup sliced pepperoncini
Preparation
Whisk together the vinegar, lemon juice, oregano, garlic, salt and pepper in a medium bowl. Drizzle in the olive oil, whisking to form an emulsified vinaigrette. Taste and adjust seasonings adding extra salt, pepper and lemon juiced if you prefer a more tart dressing.
Combine shredded lettuce, radicchio, tomatoes, chick peas, onion, salami, cheese, and pepperoncini in a salad bowl. Drizzle vinaigrette, tablespoon by tablespoon over the salad tossing gently to combine and evenly coat all ingredients.