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Italian Chopped Salad

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 a...
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PER SERVING
Italian Chopped Salad
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Ingredients
14 INGREDIENTS
4 SERVINGS
Sharp Provolone Cheese
2 1/2 oz sharp provolone cheese
thinly sliced, torn
Canned Chickpeas
14 1/2 oz canned chickpeas
rinsed
Endive
2 whole endive
thinly sliced
Crushed Red Pepper Flakes
1/2 tsp crushed red pepper flakes
Honey
1 1/2 tsp honey
Radicchio
1 head radicchio
thinly sliced
Red Wine Vinegar
3 tbsp red wine vinegar
Garlic
2 cloves garlic
divided
Freshly Ground Black Pepper
freshly ground black pepper
Kosher Salt
kosher salt
Extra Virgin Olive Oil
7 tbsp extra virgin olive oil
divided
Cured Fennel Salami
2 oz cured fennel salami
thinly sliced, cut into half-moons
Unsalted Butter
1 tbsp unsalted butter
Dijon Mustard
1 tsp dijon mustard
Directions
9 STEPS
View Directions on Bon Appétit
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Health Info
Macros
71g
CARBS
44g
FAT
30g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
What is a Chopped Salad?
What are the best ingredients to use in a Chopped Salad?
How do I chop the vegetables for a Chopped Salad?
What dressing should I use for a Chopped Salad?
Can I make substitutions for some ingredients in a Chopped Salad?
How can I adjust the consistency or texture of the Chopped Salad?
What are common mistakes to avoid when making a Chopped Salad?
How should I store the leftover Chopped Salad?