I am all about making meals that can carry over to the next day, and even the following (and the one after that if we are being honest). Between what often feels like unsuccessful attempts to balance two careers and two little ones, the days are over before I know it and cooking ends up falling off the “things I hope I can do today” list. Whatever I make needs to be relatively easy and low on ingredients. I came across this salad while perusing one of my favorite cooking blogs, Smitten Kitchen. I have made many things from the Smitten Kitchen recipe cache and THEY ARE ALL AMAZING!!!
Think of this salad as a charcuterie plate over iceberg lettuce. Or, as Smitten Kitchen described it, an Italian sub with all the fixins. YES PLEASE! It is filling so it’s not one of those wimpy dinner salads where I’ll be hungry 20 minutes later and foraging through the pantry. BONUS, I prepped all the ingredients before and then stored them separately in the fridge for easy leftovers. Super low key and a big time saver. As a side note, the oregano vinaigrette slays and is worth making just to have on hand in the fridge.
ITALIAN CHOPPED SALAD
Recipe from Smitten Kitchen https://smittenkitchen.com/2014/06/nancys-chopped-salad/
INGREDIENTS AND DIRECTIONS:
4 cloves garlic
2 tablespoons dried oregano
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin
Chop the garlic and the oregano. Place all the dry ingredients in a mortar and pestle to combine into a paste. If you don’t have a mortar and pestle, try using a fork to mash the ingredients together. And if you don’t want to fool with this step, that’s fine too. Place the dry ingredient mixture in a medium bowl. Add the lemon juice, red wine vinegar, and olive oil. Whisk until combined.
Salad and assembly
1 (15-ounce) can chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone, sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes, halved
1 head iceberg lettuce, halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons (NOTE: my grocery store did not have radicchio and the salad was still good without it)
2 tablespoons dried oregano for garnish (optional)
To make the salad, add the dressing to the lettuce and radicchio and massage until combined. Do not add all the dressing at once, as you may not need all of it. No one likes soggy lettuce. Next, add the chickpeas, red onion, provolone cheese, salami, pepperoncini and tomatoes to the lettuce. Combine. If you like, top with a bit of fresh oregano. You can either make one large salad, or individual servings.
Kitchen Playlist -
Waste, Foster the People
Heavy Dirty Soul, Twenty One Pilot
Young Folks, Peter Bjorn and John
Delicate, Taylor Swift
Pursuit of Happiness (Nightmare), Kid Cudi