Dilly Chop with Salt & Vinegar Chippies

A romaine salad tossed with a punchy olive oil–cider vinegar dressing, then loaded with olives, Manchego, salami, pistachios, dill, and crumbled salt & vinegar chips.

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Step 1

In a jar with a lid, combine the olive oil, vinegar, mayonnaise, 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.

Step 2

Thinly slice the romaine (you should have about 6 cups) and combine it in a large bowl with a big pinch each of salt and pepper.

Step 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 1/4 cup—and use tongs to toss and coat.

Step 4

Crumble the salt and vinegar chips over top of the entire salad, like a blanket. Serve immediately.