Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette.
Makes: 3 - 4 meal sized servings
10 ounces Chopped Romaine Lettuce
1/2 medium Head of Radicchio, finely chopped
1/2 medium Red Onion, chopped
2 ribs Celery, chopped
1 pint Cherry Tomatoes, thinly sliced
1/3 cup Pickled Pepperoncini Peppers, stemmed and thinly sliced
1/3 cup Oil-Packed Sun-Dried Tomatoes, rinsed and roughly chopped
1 can (15 ounces) Chickpeas, rinsed and drained
1 cup Cubes of Provolone Cheese, 1/4" cubes
1/3 cup Extra-Virgin Olive Oil
1/3 cup Red Wine Vinegar
1 Tbsp Dijon Mustard
1 tsp Honey
2 cloves Garlic, pressed or minced
2 tsp Dried Oregano
10 twists Freshly Ground Black Pepper
1/4 tsp Salt, to taste
Pinch of Red Pepper Flakes, optional
In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn't knock your socks off (I usually add one to two more pinches of salt).
If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).