Italian Chopped Salad
by Chris Morocco
winterlunchItalian
Yield: 4 servingsCook: 6–8 minutes
Ingredients
produce
- 1 headradicchio(thinly sliced)
- 2endive(thinly sliced)
- 2garlic cloves(divided)
protein
- 2 ozcured fennel salami(thinly sliced, cut into half-moons)
- 1 14.5-oz. canchickpeas(rinsed)
dairy
- 1 Tbspunsalted butter
- 2½ ozprovolone cheese(thinly sliced, torn)
pantry staple
- Kosher salt
- 3 Tbspred wine vinegar
- 1½ tsphoney
- 1 tspDijon mustard
- 7 Tbspextra-virgin olive oil(divided)
- ½ tspcrushed red pepper flakes
- Freshly ground black pepper
Instructions
- Heat butter and 2 Tbsp. oil in a large nonstick skillet over medium-high until butter melts. Add chickpeas and 1 garlic clove; season with salt. Cook, tossing occasionally, until chickpeas are browned and crisp, 6–8 minutes.
- Meanwhile, whisk vinegar, honey, mustard, red pepper flakes, and remaining 5 Tbsp. oil in a large bowl to combine. Finely chop half of remaining garlic clove (discard the rest unless you really, really like garlic) and add to dressing; season with salt and black pepper.
- Add radicchio, endive, provolone, and salami to dressing and toss to coat; season with salt. Add chickpeas and toss again to combine.
My notes
This winter salad with peak season chicories, salami, and crispy chickpeas is hearty enough to have on its own for dinner, but not so over-the-top that you can’t also enjoy it alongside a heftier main, like pizza or pasta.