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Dilly Chop

Lunches and Salads

Dilly Chop

Caroline Chambers, what to cook when you don’t feel like cooking

Ingredients

  • 2/3 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp mayonnaise
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 romaine hearts
  • 1 cup pitted Castelvetrano olives
  • 6 oz Manchego cheese
  • 4 oz salami
  • 1/2 cup roasted, salted pistachios
  • 1 bunch dill
  • A few handfuls of salt and vinegar chips

Directions

  1. In a jar with a lid, combine the olive oil, vinegar, mayo, honey, mustard, 1 teaspoon salt, and several grinds of pepper. Twist closed and shake vigorously until combined, about 30 seconds. Taste and adjust the seasonings as desired.
  2. Thinly slice the romaine (you should have about 6 cups) and combine it in a large bowl with a big pinch of salt and pepper.
  3. Chop the olives, shred the Manchego, and thinly slice the salami and add them to the bowl, along with the pistachios. Chop the dill and add it to the bowl along with your desired amount of dressing – I recommend starting with a 1/4 cup – and use tongs to toss and coat.
  4. Crumble the salt and vinegar chips over top of the entire salad, like a blanket of chippy snow. Serve immediately.

Recipe credited to Caroline Chambers, what to cook when you don’t feel like cooking. Shared for documentation; please support the original creator. See our legal notice.