Try this Italian Chopped Salad recipe, or contribute your own.
- 1 clove garlic minced
- 2 tablespoons honey
- 1/2 teaspoon italian seasoning
- 1/2 cup extra-virgin olive oil or a neutral tasting oil li
- 2 - 3 tablespoons red or white wine vinegar
- 1/3 cup fresh grated parmesan cheese
- coarse salt and fresh black pepper to taste
- 1/4 cup finely diced red onion
- 3/4 cup chopped artichoke hearts
- 3/4 cup diced plum tomatoes seeds removed
- 3/4 cup diced cucumber seeds removed
- 3/4 cup chopped pepperoni or salami
- 3/4 cup diced mozzarella cheese
- 3/4 cup sliced or chopped black olives
- 1 can chickpeas drained and rinsed
- 1 cup cooked small pasta (i used anelletti)
- 8 cups finely chopped romaine hearts or romaine/iceberg m
- coarse salt and fresh black pepper
- red pepper flakes optional
- 1/2 cup extra-virgin olive oil or a neutral tasting oil li
- 2 - 3 tablespoons red or white wine vinegar
- 1/3 cup fresh grated parmesan cheese
- coarse salt and fresh black pepper to taste
- 1/4 cup finely diced red onion
- 3/4 cup chopped artichoke hearts
- 3/4 cup diced plum tomatoes seeds removed
- 3/4 cup diced cucumber seeds removed
- 3/4 cup chopped pepperoni or salami
- 3/4 cup diced mozzarella cheese
- 3/4 cup sliced or chopped black olives
- 1 can chickpeas drained and rinsed
- 8 ounces cooked and cooled small/medium size pasta (i used
- coarse salt and fresh black pepper
- red pepper flakes optional
- Carbohydrate 9.05447500249564 g
- Cholesterol 17.82 mg
- Fat 6.71210833333334 g
- Fiber 0.432874989686382 g
- Protein 9.17616250000909 g
- Saturated Fat 4.20068333333333 g
- Serving Size 1 1 Serving (119g)
- Sodium 191.463333333454 mg
- Sugar 8.62160001280926 g
- Trans Fat 0.360676666666668 g
- Calories 131 calories
Step-by-step
- Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
- In a large mixing bowl toss everything together except the romaine salt, pepper and red pepper.
- When ready to serve toss with the romaine then mix in dressing a little at a time until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.
- Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
- In a large mixing bowl toss everything together except the salt, pepper and red pepper.
- Mix in the dressing a little at a time and toss until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.
Fifteen minutes is a tight window for chopping eight cups of romaine, dicing tomatoes, and rinsing chickpeas. That pace leaves zero room for wasted motion. Speed comes from organization rather than rushing knife work. Seed the plum tomatoes and cucumbers before dicing them. Removing excess moisture stops the dressing from turning watery within minutes of tossing.
Pulsing the dressing ingredients in a food processor emulsifies the oil, vinegar, and grated parmesan into a cohesive coat. Adding the dressing too early destroys the crunch of the romaine hearts. Toss the cured meats, cheeses, and vegetables together first, leaving the lettuce out until service. Pour the dressing in gradually while tossing. This prevents pooling at the bottom of the mixing bowl. Reserve red pepper flakes for individual bowls rather than the main batch to control heat levels.
Pasta adds heft, but hot pasta melts mozzarella cubes on contact. Cool the cooked pasta completely before adding it to the bowl. If anelletti is unavailable, substitute any short shape like ditalini at a one-to-one ratio. Store dressed leftovers separately for up to twelve hours, though undressed components hold texture much longer in the refrigerator.
