Italian American
Italian Chopped Salad
Crisp romaine, radicchio, chickpeas, provolone, salami, pepperoncini, tomato, and red onion are cut to similar scale so every forkful is balanced. Oregano vinaigrette is assertive enough for the heart
6 servings · 25 minutes prep
Ingredients
Ingredients
- 1 romaine heart, chopped
- 1 small radicchio, chopped
- 1 can (15 ounces/425 g) chickpeas, rinsed and well drained
- 4 ounces (115 g) provolone, diced
- 3 ounces (85 g) Genoa salami, diced
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup sliced pepperoncini
- 1/4 small red onion, thinly sliced
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 small garlic clove, grated
- 1/2 teaspoon fine sea salt
- Black pepper
Directions
Method
- Whisk oil, vinegar, Dijon, oregano, garlic, salt, and pepper.
- Combine the chickpeas, pepperoncini, provolone, salami, tomatoes, and onion in a large cold bowl. Toss with about half the dressing.
- Fold in the romaine and radicchio, adding only enough remaining dressing to gloss the greens. Serve any unused dressing alongside.
