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

Instructions

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.

Natalie’s Notes

Made Christmas Eve, 2024. Recipe serves 4, and we served it as a side salad to 5 with no leftovers. A huge hit! Adjust dressing to your liking – I left out the salt because the salad seemed salty enough, and I cut the honey in half. There will be dressing left over.