Italian Chopped Salad - The Washington Post - Washington Post

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Consider this the foundation for an easy-to-toss-together Italian-style salad, and then let your imagination take over. If you desire a meatier salad, add 1/2 cup of chopped salami or ham. Kick up the umami with a tablespoon of rough-chopped capers or anchovies. Think it needs more bite? Toss in thinly sliced red onion or slip a teaspoon of minced garlic into the dressing.

Storage Notes: Refrigerate the salad and dressing, in separate airtight containers so the lettuce does not wilt, for up to 3 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings; 4 side salads

Ingredients

• For the salad

• 4 cups (10 ounces) coarsely chopped romaine lettuce

• 1 cup (about 5 ounces) cherry tomatoes

• 1/2 cup (about 3 ounces) canned chickpeas, drained and rinsed

• 1/4 cup coarsely chopped pepperoncini

• 1/4 cup coarsely chopped Kalamata olives (about 12)

• 1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese

• 2 tablespoons finely chopped fresh flat-leaf parsley

• Kosher salt

• Freshly ground black pepper

• 1/2 cup croutons (optional)

• For the dressing

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon pepperoncini brine

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 teaspoon Italian seasoning

• 1/4 teaspoon kosher salt, plus more to taste

Make the salad: In a large bowl, toss together the lettuce, tomatoes, chickpeas, pepperoncini, olives, mozzarella cheese and parsley. Season lightly with salt and pepper.

Make the dressing: In a medium bowl, whisk together the oil, pepperoncini brine, lemon juice, vinegar, Italian seasoning and salt.

Add the dressing to the salad and toss to combine.Taste, and adjust the seasonings as needed, and top with croutons, if using.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

September 22, 2020 at 09:04AM
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Italian Chopped Salad - The Washington Post - Washington Post

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