Nancy's Italian Chopped Salad

Name: Nancy's Italian Chopped Salad
Cook time: 35 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2.5 tablespoons red wine vinegar; 2 tablespoons dried oregano; Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste; 2 medium cloves garlic, 1 smashed and 1 grated; 0.25 teaspoons fine salt, plus more to taste; 0.25 teaspoons freshly ground black pepper, plus more to taste; 1.5 cups extra-virgin olive oil; 0.5 small red onion, cut in half from top to bottom; 1 head (22 ounces) iceberg lettuce, cored sliced into thin strips; 1 head (11 ounces) radicchio, cored and sliced into thin strips; 1 pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s, cut into quarters; Fine salt; 1.5 cups no-salt-added chickpeas, drained and rinsed; 0.25 pounds aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips; 0.25 pounds Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips; 5 pepperoncini (stems discarded), cut into thin slices (about 1/4 cup); dried oregano (preferably Sicilian oregano on the branch), for sprinkling

Instructions

Cook:35min

In "The Mozza Cookbook," cookbook author and chef Nancy Silverton says she has been making various versions of chopped salads since the 1970s and considers this to be her best one yet.

Updated at: Thu, 21 Nov 2024 21:35:01 GMT