Italian Chopped Salad
Recipe by Chef Nancy Silverton, The Mozza Cookbook
Ingredients
For the Vinaigrette
2½ Tbsp. ENZO Organic Red Wine Vinegar
2 Tbsp. Dried oregano
1 Tbsp. Lemon juice
2 Garlic cloves, 1 smashed and 1 grated or minced
½ Tsp. Kosher salt, plus more to taste
¼ Tsp. Freshly ground pepper, to taste
1½ Cup ENZO Organic Bold Extra Virgin Olive Oil
For the Salad
Half of a small red onion
1 Small Head iceberg lettuce
1 Medium Head radicchio
1 Pint Cherry tomatoes, halved Kosher salt, to taste
1½ Cup Chickpeas
4 oz. Aged Provolone, ¼ in. slices
4 oz. Genoa Salami, ¼ in. slices
5 Pepperoncini, thinly sliced (about ¼ cup)
½ Cup Oregano vinaigrette
½ Lemon, juiced
Dried oregano, for garnish
Directions
Step 1
Combine vinegar, dried oregano, lemon juice, smashed garlic, grated garlic, salt and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano.
Step 2
Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired.
Step 3
Separate the layers of the onion, stack two or three layers on top of one another, and slice them lengthwise 1/16 in. thick. Repeat with the remaining onion layers. Place the onion slices in a small bowl of ice water and set aside.
Step 4
Cut iceberg in half through the core. Remove and discard outer leaves and core from the head. Separate the lettuce leaves, stack two or three leaves on top of one another, and slice them lengthwise ¼ in. thick. Repeat with the remaining leaves and radicchio in the same way.
Step 5
Slice the tomatoes in half, season them with salt and toss gently to distribute the salt.
Step 6
Combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, pepperoncini, and drained onion slices in large, wide bowl. Season with salt and toss to thoroughly combine the ingredients. Drizzle ½ cup vinaigrette and lemon juice over the salad, then toss gently to coat the salad with the dressing. Taste for seasoning and add more salt, lemon juice, or vinegarette if desired. Sprinkle the dried oregano on top and serve. distribute the salt.
Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
