Italian Chopped Salad
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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.
Ingredients
- 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.