Chop Salad Recipe

Inspired by Gaslamp

Time30m

Serves4

arcadia greens, pancetta, chives, house burrata, sweet potato, riddacio, roasted walnuts, green goddess

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Sweet Potato
Peel and dice the sweet potato into small cubes. Boil or steam them until tender, approximately 10-15 minutes. Drain and set aside to cool.
2
Cook the Pancetta
In a skillet over medium heat, cook the pancetta until crispy, about 3-5 minutes. Remove from heat and let it cool on a paper towel to absorb excess grease.
3
Prepare the Greens
Rinse the Arcadia greens and raddichio under cold water. Pat dry and chop them into bite-sized pieces. Chop the chives finely.
4
Combine Ingredients
In a large bowl, combine the chopped Arcadia greens, raddichio, chives, and cooled sweet potato.
5
Add Toppings
Crumble the crispy pancetta and add it to the salad mixture. Add the roasted walnuts and torn pieces of burrata.
6
Dress the Salad
Drizzle the green goddess dressing over the salad, and toss gently to combine all ingredients evenly.