CHOPPED SALAD RECIPE

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CHOPPED SALAD
Another robust salad that’s pretty much a meal in itself. You may not think you like chicory because it is quite a bitter leaf, but trust me, it works really well here as a foil to the sweetness of the cheese and tomatoes. Don’t add the vinaigrette until you are ready to serve or the lettuce will get limp.
CHOPPED SALAD RECIPE
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Servings
Ingredients
Servings
Ingredients
CHOPPED SALAD RECIPE
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Place the shallots and tomatoes in a large serving bowl. Season with salt and pepper, then drizzle with a little olive oil. Toss to mix evenly and let stand.
  2. To make the dressing, mix together the sherry vinegar, Worcestershire sauce, and sugar and stir until the sugar has dissolved. Add the garlic and mix well. Slowly pour in the olive oil, whisking continuously until thick and glossy. Taste and season with salt and pepper, adjusting the oil or vinegar level as necessary.
  3. Mix the lettuce, chicory, peppers, chickpeas, cheese, and salami into the bowl with the tomatoes. Toss to mix, then season with a little more salt and pepper.
  4. When ready to serve, squeeze over the juice of half a lemon and add three-quarters of the salad dressing. Mix thoroughly and taste, adding a little more lemon juice and/or salad dressing as necessary. Sprinkle over the dried oregano, toss once more, and serve.
HOW TO KEEP YOUR CUTTING BOARD FROM SLIPPING
  1. An unstable cutting board is a dangerous one; to keep it securely in place, wet a dishcloth or kitchen towel and place it underneath the board to keep it from slipping around.

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