F'n Chopped Salad Recipe

Trim core from iceberg lettuce and discard. Rinse leaves, pat dry, then finely chop into roughly 1/2-inch pieces until you have about 6 cups.

Remove any wilted outer leaves from radicchio; halve, core, and thinly slice crosswise. Rinse and drain, then chop into 1/2-inch pieces to yield about 1 cup.

Core and coarsely chop heirloom tomatoes into 1/2- to 3/4-inch pieces. Aim for about 2 cups total. If tomatoes are very juicy, gently drain excess juice on a paper towel.

Peel (optional) and halve the cucumber lengthwise. Scoop seeds if very seedy, then slice crosswise into 1/4-inch coins, then quarter each coin to create roughly 1/2-inch pieces (about 1 cup).

If using jarred banana peppers, drain and slice into 1/4-inch rings; if using fresh, remove seeds and slice into 1/4-inch rings. Reserve about 1 cup.

Peel the shallot and slice very thinly into rings, then separate rings into half-moons. If shallot is very pungent, rinse slices briefly under cold water and pat dry.

Mince & combine

Peel and finely mince the garlic clove. Finely chop the fresh oregano leaves until you have about 1 tablespoon.

In a medium bowl or jar, whisk together the fresh lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, chopped oregano, salt, black pepper, and red pepper flakes until combined.

Slowly whisk in the extra-virgin olive oil in a steady stream until the vinaigrette emulsifies and thickens slightly. Taste and adjust seasoning — add up to 1/2 tsp more salt or another 1/2 tbsp lemon juice if brighter acidity is desired.

In a large mixing bowl, combine the chopped iceberg, chopped radicchio, chopped tomatoes, cucumber pieces, banana pepper rings, and shallot slices. Toss gently to mix evenly.

Pour about two-thirds of the lemon-oregano vinaigrette over the chopped salad (reserve the rest to serve). Using two large spoons or salad tongs, toss the salad thoroughly but gently so the ingredients stay crisp and the tomatoes don’t break apart.

Transfer the tossed chopped salad to a serving platter or bowl and create 2–3 shallow wells. Tear the burrata into large pieces and place on top or nestle into the wells so some creamy interior spills onto the salad (use all 8 oz).

Drizzle any remaining vinaigrette lightly over the burrata and around the salad. If desired, shave or grate 2 tablespoons Parmesan over the top and finish with a few extra cracks of black pepper.

Serve immediately so the burrata remains creamy and the greens remain crisp. Pass any extra vinaigrette at the table for individual adjustment.