Chopped salad
Green salad is a fine way to start a meal, but sometimes you need a salad that’s more substantial. With everything in it but the kitchen sink (and we mean that in a nice way), this salad will fill you up without weighing you down. Feel free to add whatever is in the fridge that strikes your fancy . . . artichoke hearts would be good.
Portions: Makes 4 servings
Ingredients:
- Balsamic Vinaigrette
- ¹⁄4 cup balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 2 garlic cloves,
- minced
- ¹⁄2 teaspoon kosher salt
- ¹⁄2 teaspoon freshly ground black pepper
- ³⁄4 cup extra-virgin olive oil Chopped Salad
- 6 ounces mixed greens, rinsed and dried
- 1 romaine heart, coarsely chopped
- 6 ounces sliced dry or Genoa salami, cut into
- ¹⁄4-inch wide strips
- 4 ounces (¹⁄4-inch) diced fontina cheese (1 cup)
- ¹⁄3 cup (¹⁄4-inch) diced carrots
- ¹⁄3 cup (¹⁄4-inch) diced celery
- ¹⁄3 cup (¹⁄4-inch) diced red onion
- ¹⁄3 cup (¹⁄4-inch) diced fennel
- ¹⁄3 cup drained and coarsely chopped peperoncini (Italian pickled hot peppers)
- ¹⁄3 cup coarsely chopped pitted kalamata olives
- ¹⁄4 cup drained and rinsed canned garbanzo beans (chick- peas)
Preparation:
To make the vinaigrette, whisk the vinegar, sugar, mustard, garlic, salt, and pepper in a medium bowl. Gradually whisk in the oil. Makes about 1 cup. (The vinaigrette can be made up to 1 week ahead, stored in a jar in the refrigerator. Shake well before using.). Mix all of the salad ingredients in a large serving bowl. Add the vinaigrette and toss well. Serve immediately. Make a double batch of the dressing, use 1 cup to dress this salad, and refrigerate the leftover vinaigrette for another meal.20
