The best recipes

Italian Chopped Salad

Italian Chopped Salad

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This winter salad with peak season chicories, salami, and crispy chickpeas is hearty enough to have on its own for dinner, but not so over-the-top that you can’t also enjoy it alongside a heftier main, like pizza or pasta. The bright, just-sweet-enough dressing tempers the bitterness of the greens and the richness of the salami for a balanced dish you just might not want to share.


  • 7 Tbsp. extra-virgin olive oil, divided
  • 1 14.5-oz. can chickpeas, rinsed
  • 2 small garlic cloves, divided
  • ½ tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1 head of radicchio, thinly sliced
  • 2½ oz. sharp provolone cheese, thinly sliced, torn
  • 2 oz. cured fennel salami, thinly sliced, cut into half-moons

Recipe Preparation

  • Heat butter and 2 Tbsp. oil in a large nonstick skillet over medium-high until butter melts. Add chickpeas and 1 garlic clove; season with salt. Cook, tossing occasionally, until chickpeas are browned and crisp, 6–8 minutes.

  • Meanwhile, whisk vinegar, honey, mustard, red pepper flakes, and remaining 5 Tbsp. oil in a large bowl to combine. Finely chop half of remaining garlic clove (discard the rest unless you really, really like garlic) and add to dressing; season with salt and black pepper.

  • Add radicchio, endive, provolone, and salami to dressing and toss to coat; season with salt. Add chickpeas and toss again to combine.

Reviews SectionTurned out great. I added fennel greens and some fried basil but otherwise left it as is. The provolone was a really good element.AnonymousBrooklyn04/26/20I loved the idea of this recipe, but in practice I found it a little too bitter. Next time I make it (and I will) I'll add some iceberg lettuce in place of half of the radicchio. We really loved the dressing!AnonymousMontréal02/26/20I veganized it by replacing cheese and salami with a bunch of chopped up sundried tomatos. Also added some of the tomato-oil to the dressing. It works really well together!I ended up eating three helpings I loved it so much. Salami and the chickpea mix was perfection. I will definitely add more salami next time. I also used a soft italian monteo cheese as I couldn't find the provolone. Will be making this again and again.AnonymousLong Beach, CA01/27/20I had such high hopes for this recipe but it was a dud. I followed the recipe to a T. Maybe my radicchio was too large but the meal was extremely bitter and i wound up throwing it away :-(AnonymousColumbus, OH01/24/20Whiiped it up in a jiffy to east some of my favorite foods! Added more meat took out dijon and used regular mustardHome Cook ChefUSA01/22/20This was great! I loved the crisped chickpeas. I added some sliced black olives and 2 chopped Persian cucumbers, and I used a turkey salami from Trader Joe’s. My fiancé actually applauded after we finished eating, he liked it so much.AnonymousPortland, OR01/20/20Made this tonight and it was fantastic. Followed the recipe exactly. Wasn’t sure if I should chop the garlic with the chickpeas or leave it whole (I left it whole). I’ll make this again!AnonymousBrooklyn, Ny01/16/20

Watch the video: Homemade Restaurant-Style Italian Chopped Salad. TOM TO TABLE