Italian Chopped Recipe

Wash and chop greens

Rinse the escarole and radicchio thoroughly. Dry in a salad spinner or pat dry. Roughly chop the escarole into 1-inch wide pieces and thinly slice the radicchio into bite-size strips; place both in a large mixing bowl.

Prep cucumber and tomatoes

Seed (optional) and dice the cucumber into 1/2-inch pieces. Halve the cherry tomatoes. Add both to the bowl with the greens.

Blanch green beans

Bring a pot of salted water to a boil. Add trimmed green beans and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry, then add to the salad bowl.

Add ceci beans and pepperoncini

Drain and rinse the ceci (chickpeas) if using canned. Add the ceci beans and sliced pepperoncini to the bowl with the other vegetables.

Cube or strip the provolone and add to the salad bowl along with the toasted chopped almonds. Add the chopped fresh dill. Toss gently to combine so the ingredients are evenly distributed.

In a small bowl or jar, combine the red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, honey (or sugar), salt, and black pepper. Whisk briefly, then slowly stream in the 1/2 cup extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the vinaigrette emulsifies. Taste and adjust seasoning to preference.

Heat a small skillet over medium-low heat and add 1 teaspoon olive oil. Add the breadcrumbs and toast, stirring frequently, until they are golden and crisp, about 3–4 minutes. Remove from heat and stir in the minced fresh rosemary, salt, and pepper. Let cool slightly.

Pour about two-thirds of the oregano vinaigrette over the salad bowl (reserve the rest for guests or later use). Toss the salad gently but thoroughly to coat all ingredients. Taste and add more vinaigrette or a pinch of salt and pepper if needed.

Transfer salad to a serving platter or individual plates. Sprinkle the rosemary breadcrumbs evenly over the top for a crunchy herb finish. If desired, scatter a few extra almonds or provolone cubes on top as garnish.