Italian Chopped Salad
The most adaptable and repeatable salad
The most adaptable and repeatable salad
I’m a certified fan of any lunch item I can go back to week after week without getting tired of it, altering slightly depending on what I’ve got on hand (different cheeses and meats can easily be subbed)— this chopped salad always does the trick flavor-wise and keeps me full for the entire day.
Ingredients:
for the Dressing
¼ cup red wine or sherry vinegar
3 garlic cloves, smashed and finely chopped
½ tbsp honey
2 tsp Dijon mustard
½ tsp salt, plus more to taste
½ tsp dried basil
½ tsp dried thyme
Pinch of aleppo pepper flakes
A few twists of freshly ground black pepper
¼ cup good olive oil
For the Salad
1 romaine heart, 2 heads of radicchio or endive, or a mix of both, chopped
1/4 cup pickled red onion, diced
About 4 ounces mozzarella cheese, diced
About 4 ounces provolone, diced
About 4 ounces calabrese salami, diced
About 4 oz oven roasted turkey, diced
4 tbsp pepperoncini
2 tbsp fresh basil and/or parsley
Freshly grated pecorino, for serving
Directions:
To make the dressing, combine all ingredients except for olive oil in a small bowl or glass measuring cup, once incorporated, add the olive oil slowly, whisking to combine.
Add all lettuce leaves and salad components to a large serving bowl, tossing well to mix and drizzle with salad dressing. Continue tossing until totally combined. You might end up with a bit of leftover dressing for later, which is always a plus :)
Serve and enjoy!
Disclosure: I may earn a commission at no extra cost to you if you decide to buy any of the products I refer to and promote. All opinions are my own.