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
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Ingredients
- For the chopped salad:
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5 to 6 cups
cut, cleaned greens (I use romaine & Treviso), cut into 1-inch ribbons
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1 cup
blanched fresh (or frozen) peas
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1 cup
chopped fresh herbs (I use a mix of chives, mint, parsley)
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4 to 5
radishes, finely chopped
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1/2
avocado, diced
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1 cup
garbanzo beans
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1 cup
chopped sharp cheddar cheese
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1 cup
salami, such as finocchiona
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1/4 cup
toasted pepitas
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Other options: cucumber, red onion, scallions, blanched green beans, asparagus, pickled peppers, olives, shaved fennel, white beans
- For the shallot and cider vinegar vinaigrette:
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6 tablespoons
olive oil
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3 tablespoons
apple cider vinegar
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1 tablespoon
fresh lemon juice
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1
garlic clove, minced
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3 tablespoons
finely chopped shallot
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1 teaspoon
dried oregano, crushed
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1 pinch
sugar
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Salt and pepper, to taste
Directions
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Combine all of the vinaigrette ingredients in a medium bowl and whisk to emulsify.
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Add all the salad components to a large bowl then pour the dressing over top and toss. Serve immediately.
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