Italian Chopped Salad
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"salad"
Serves 6 | Prep Time 20 PT20M | Cook Time none PT20M | SaladWhy I Love This Recipe
I like this because it is good
Ingredients You'll Need
Lemon Vinaigrette
1/4 cup extra-virgin olive oil
1 1/2 tablespoons lemon juice
1 tablespoons red wine vinegar
1/2 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon dried oregano
1/2 teaspoon sea salt
freshly ground black pepper
For the Salad
1 small head iceberg lettuce
1 head radicchio
1/2 small red onion, thinly sliced
1 pint cherry tomatoes, halved or quartered
1 can chickpeas, rinsed and drained
4 ounces fresh pearl mozzarella, drained
4 ounces provolone cheese, diced
5 pepperoncini, stemmed and sliced
1 teaspoons oregano, for garnish
sea salt and freshly ground black pepper
Directions
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.
Pairs Well With
a drink
Questions, Comments & Reviews
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