29 April, 2021
Dr. Dave’s Favorite Italian Chopped Salad
Dr. Dave’s Favorite Italian Chopped Salad
An amazing Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian too!
Servings: 6 people
Ingredients
- 10 oz romain lettuce chopped. For Salad
- 2 cups radicchio finely chopped. For Salad.
- 1/2 red onion chopped. For Salad.
- 2 ribs celery chopped. For Salad.
- 1 pint cherry tomatoes thinly sliced. For salad.
- 1/3 cup pickled pepperoncini peppers stemmed and thinly sliced. For salad.
- 1/3 cup oil-packed sun-dried tomatoes rinsed and roughly chopped. For salad.
- 15 oz chickpeas rinsed and drained. For salad.
- 1/3 cup extra-virgin olive oil For dressing.
- 1/3 cup red wine vinegar For dressing.
- 1 tbsp dijion mustard For dressing.
- 1 tsp honey For dressing.
- 2 cloves garlic minced. For dressing.
- 2 tsp oregano For dressing.
- 10 twists ground black pepper For dressing.
- 1/4 tsp salt For dressing.
- 1 pinch red pepper flakes For dressing (optional)
Instructions
- In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, and chickpeas. 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 desired.
- 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).