Chopped Italian Recipe

Prep the vegetables and proteins

Wash and dry all lettuces and herbs thoroughly. Chop romaine, radicchio and iceberg into roughly 1/2" pieces so they hold texture when chopped together. Halve cherry tomatoes, seed and dice cucumber, julienne roasted red peppers, thinly slice red onion, halve Kalamata olives and slice pepperoncini. Stack salami slices and cut into 1/4" squares; cube provolone into 1/2" pieces.

Chop and combine

On a large cutting board, roughly chop the prepared lettuces, radicchio and iceberg together until you have a coarse, even chop (about 1/2" pieces). Transfer the chopped greens to a large mixing bowl. Add the tomatoes, cucumber, roasted peppers, red onion, olives, pepperoncini, salami cubes, provolone and most of the ricotta salata (reserve about 1/2 ounce for finishing). Add the basil chiffonade and chopped parsley.

Toss with dressing

Pour about two-thirds of the prepared red wine vinaigrette over the salad and toss gently but thoroughly with tongs until all ingredients are evenly coated. Taste and add more dressing if needed — you want the salad well-dressed but not swimming.

Plate and finish

Divide the chopped salad among 4 plates or bowls. Crumble or grate the reserved ricotta salata over each portion and finish with a light grind of black pepper. If desired, garnish with an extra basil leaf or two.

Whisk the dressing: In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt and black pepper. Whisk until combined.

Emulsify: While whisking continuously (or with the jar lid on, shake vigorously), slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If the dressing is too tight, whisk in up to 1 tablespoon warm water to loosen to a pourable consistency.

Adjust seasoning: Taste and adjust salt, pepper or vinegar/honey balance as needed. Set aside at room temperature while you finish the salad. The vinaigrette will keep in the refrigerator up to 5 days in a sealed container; bring to room temperature and remix before using.