Genius Recipes
The Genius Chopped Salad Everyone’s (Still) Talking About
Nancy Silverton's been honing her version since the 1970s.
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26 Comments
tellagraph
June 27, 2024
Very Tasty Cake recipe, I will try to make it at home and tell you the results soon. Bloodborne 2
tellagraph
June 23, 2024
Very Tasty Cake recipe, I will try to make it at home and tell you the results soon. Peroxide Codes
ehench
September 30, 2023
As written below the oil to vinegar ratio is way off for me. Definitely needs less oil, more vinegar
FrugalCat
September 26, 2023
I love this salad. I also add chopped green olives and red bell pepper (either raw, cut finely, or jarred roasted and chopped). A little Dijon mustard in the dressing. Sometimes I don't have radicchio so I have subbed in romaine, arugula or red leaf lettuce. (Only one per salad, and you MUST have iceberg). Check out TikTok Emily Mariko's (she of salmon rice bowl fame) version of this- in the salad video she is wearing a gray Stanford sweatshirt.
Aurora K.
April 18, 2023
I was ready to get really psyched about this “Genius” salad. I have admired Nancy Silverton for years. As the ingredients were reported, I became more & more dismayed: genoa salami:
yuck; dried oregano in vast quantities: yuck, the taste & consistency appall me; the
radicchio?: Noooo; the slices of provolone‼️ super yuck‼️ …
I can get inspired to slice/shred lettuces, yes indeed; I can sliver & soak the red onion: excellent❣️; I can salt the grape tomatoes ahead of time, yes; I
can use garlic in 2 ways, sure thing. In NO way are these “ingredients” —— “genius.” In fact, much of what’s included is nightmarishly unspecial & uninspiring. Run of the mill truck stop food. But, the
Some of the preparation is intriguing, but the notion of the crass odor of the provolone is distracting me from any real elation.
yuck; dried oregano in vast quantities: yuck, the taste & consistency appall me; the
radicchio?: Noooo; the slices of provolone‼️ super yuck‼️ …
I can get inspired to slice/shred lettuces, yes indeed; I can sliver & soak the red onion: excellent❣️; I can salt the grape tomatoes ahead of time, yes; I
can use garlic in 2 ways, sure thing. In NO way are these “ingredients” —— “genius.” In fact, much of what’s included is nightmarishly unspecial & uninspiring. Run of the mill truck stop food. But, the
Some of the preparation is intriguing, but the notion of the crass odor of the provolone is distracting me from any real elation.
DocSharc
September 29, 2021
I made this salad with heavily salted tempeh instead of the meat and it was delicious. Just an idea for any one avoiding meat out there. :)
Jo
September 19, 2021
So…some make the salad with 1 1/2 cups of oil and love it and others use only 1/2 cup and love it. A difference of one full cup of oil?? I am flabbergasted.
Marie F.
September 18, 2021
I have Nancy Silverton's Mozza cookbook, and the amount of olive oil is 1 1/2 cups.
Kathy
September 16, 2021
This is one of my go-to recipes, especially in summer when I don't want to heat up the kitchen. I do always go with romaine rather than iceberg--it's about the only major change I make. It's a hit whenever I serve it.
Marie F.
September 13, 2021
The amount of olive oil is correct. 1 1/2 cups.
Maria Y.
September 17, 2021
It’s incorrect. Check Nancy Silverton’s recipe directly. Any dressing is 3 parts oil to 1 part acid. That would make the acid 1 cup vinegar/lemon. Not 3 1/2 tablespoons. I’m not insulting the recipe. Nancy’s salad is amazing and have had it many times at Mozza. The proportion of oil is incorrect.
Maria Y.
September 11, 2021
The amount of olive oil in the dressing is incorrect. I believe it is 1/2 cup. Fabulous salad!
maiolicagirl
October 17, 2020
I have all of Nancy’s cookbooks , Starting with the Campanile Cookbook, plus videos of her sour dough appearances with Julia Child in Baking with Julia. Her Dessert book and La Brea bread and Pastry books are phenomenal.Today I bought her new book, Chi Spacca. She is a brilliant, intuitive and curious cook who is an excellent teacher and a thoughtful writer.
I can’t count how many times I have made this salad, it’s superb.
I can’t count how many times I have made this salad, it’s superb.
Anne T.
June 13, 2020
Very much like the chopped salad at Joe Allen’s and the late, legendary and lamented chopped salad at La Scala Boutique o
Luke M.
October 23, 2019
This sounds amazing. Can it made ahead? How would it hold up?
Sarah H.
October 24, 2019
I’ve made it quite a few times and I can get a bit soggy. If you are going to make it in advance, or recommend Deb Perlman’s slightly different instructions, http://smittenkitchen.com/2014/06/nancys-chopped-salad/, which are make the dressing, set aside; mix the chickpeas, red onion, provolone, salami, pepperoncini together in the serving bowl, set aside; and then chop (or even mix together) the tomato, lettuce, and radicchio but set aside and then combine all in the salad bowl when you want to serve.
Kristen M.
October 25, 2019
The radicchio holds up nicely, but the iceberg doesn't. If you want it at its crunchiest, better to prep and fridge (but not dress) everything ahead. Sarah's tip sounds great.
Sarah H.
October 23, 2019
I love this salad and I've been making variations of it for years now -- in the winter, I prefer roasted red peppers to flavorless tomatoes, sometimes I also add artichokes, which are excellent, etc, etc. But I have to say, the one change that I've made to the original recipes that's truly a game changer is to toast the chick peas for about 10 minutes in a large skillet with a little bit of olive oil, salt, and pepper. This small thing totally transforms other somewhat bland canned chickpeas and it totally worth doing and so improved the salad overall.
Sarah H.
October 23, 2019
This small thing totally transforms *otherwise* somewhat bland canned chickpeas and it totally worth doing and so *improves* the salad overall.
Kristen M.
October 25, 2019
I love this, Sarah—and it probably brings them closer to the version Nancy makes at Pizzeria Mozza with chickpeas cooked from scratch with aromatic good things.
Sarah H.
October 25, 2019
Good point, I hadn't thought of that! I've made the salad probably about 10 times over the years and I did this, maybe the 5th time I can't imagine going back. It's absolutely worth dirtying a skillet or a sheet pan as I imagine a quick roast would work as well.
kasia S.
December 26, 2019
Love the chickpea riff, I have to admit, sometimes I will drain and shallow fry a can of chickpeas with some garlic and lemon in the end and call it dinner :P
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