Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
2medium cloves garlic, 1 smashed flat and 1 grated
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 1/2 cups extra-virgin olive oil
FOR THE SALAD
1/2small red onion, cut in half from top to bottom
1head (22 ounces) iceberg lettuce
1head (11 ounces) radicchio
1pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s, cut into quarters
Kosher salt
1 1/2 cups no-salt-added chickpeas, drained
1/4 pound aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
5pepperoncini (stems discarded), cut into thin slices (about 1/4 cup)
Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
Dried oregano (preferably Sicilian oregano on the branch), for sprinkling
Directions
FOR THE VINAIGRETTE
Whisk together the vinegar, oregano, lemon juice, the smashed garlic and grated garlic and the salt and pepper in a medium bowl. Let the mixture rest for 5 minutes (to marinate the oregano). Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed. The yield is a generous 1 1/2 cups; you'll use up to 1/2 cup for this salad, and the remainder can be refrigerated for another use (up to 3 days).
FOR THE SALAD
Separate the layers of the onion and stack two or three layers on top of one another, then cut them lengthwise into 1/16-inch-wide strips. Repeat with the remaining onion layers. Place the onion in a small bowl of ice water to sit while you prepare the rest of the ingredients. Drain the onion and pat dry with paper towels before adding to the salad.
Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves, and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, then cut them lengthwise into 1/4-inch-wide strips. Repeat with the remaining leaves; thinly slice the radicchio in the same way. Cut the tomatoes in half, season them with salt to taste, and toss gently.
Combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. Season with salt to taste, and toss to thoroughly combine. Drizzle 6 tablespoons of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly. Taste, and add the remaining 2 tablespoons of the vinaigrette, plus salt and/or lemon juice as needed.
Transfer the salad to a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano leaves on top and serve.
Garnishes: sliced green onion and toasted sesame seeds
Directions
Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
Heat oil in large skillet over medium-high heat. In batches (don't crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F.
Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.
