Nancy’s Chopped Salad

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4 cloves garlic

1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)

2 teaspoons kosher salt

Freshly ground black pepper

2 tablespoons lemon juice, or juice of 1 lemon

1/4 cup red wine vinegar

1/4 cup olive oil, ideally extra-virgin

1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained

1 small red onion, peeled and sliced into paper-thin rings

1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons

1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons

4 medium or 8 small pickled pepperoncini, sliced into rings

3/4 pound cherry tomatoes

Sea salt

1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons

1 head radicchio, halved, cored and cut in 1/4-inch ribbons

2 tablespoons dried oregano for garnish (optional)

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