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Author Notes: The idea of a chopped salad is that everything is cut roughly about the same size— all of it rather small—so that you can practically eat it with a spoon. Beyond the chopping, I don’t have many rules for this recipe. In fact, you should use this recipe only as a rough guide. The beauty of this dish is that it’s the sort of meal that does a great job of using up the leftover bits in the fridge. That’s actually how this salad got its start. I will say, however, that in mine there’s always salami (specifically finocchiona), sharp cheddar, and a bright, shallot-laced vinaigrette that brings it all together. —Ashley Rodriguez
Serves 4 to 6
For the chopped salad:
- 5 to 6 cups cut, cleaned greens (I use romaine & Treviso), cut into 1-inch ribbons
- 1 cup blanched fresh (or frozen) peas
- 1 cup chopped fresh herbs (I use a mix of chives, mint, parsley)
- 4 to 5 radishes, finely chopped
- 1/2 avocado, diced
- 1 cup garbanzo beans
- 1 cup chopped sharp cheddar cheese
- 1 cup salami, such as finocchiona
- 1/4 cup toasted pepitas
- Other options: cucumber, red onion, scallions, blanched green beans, asparagus, pickled peppers, olives, shaved fennel, white beans
For the shallot and cider vinegar vinaigrette:
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 3 tablespoons finely chopped shallot
- 1 teaspoon dried oregano, crushed
- 1 pinch sugar
- Salt and pepper, to taste
- Combine all of the vinaigrette ingredients in a medium bowl and whisk to emulsify.
- Add all the salad components to a large bowl then pour the dressing over top and toss. Serve immediately.
- This recipe is a Community Pick!