Chopped Recipe

Name: Local Kitchen and Wine Bars Chopped Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 heads gem lettuce; 8 pieces pepperoncini; 1 cup canned chickpeas (garbanzo beans), drained and rinsed; 6 oz salami, thinly sliced and cut into strips; 4 oz fontina cheese, cut into small cubes or shredded; 1 cup ripe cherry tomatoes, halved; 0.25 cup red onion, very thinly sliced; 2 tbsp fresh parsley, chopped; 1 tbsp extra-virgin olive oil (for tossing); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 3 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 tbsp shallot, minced (or 1 tsp dried shallot); 6 tbsp extra-virgin olive oil; 1 tsp garlic, minced; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Local Kitchen and Wine Bar

Time20m

Serves4

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Ingredients

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Salad

4 heads gem lettuce

8 pieces pepperoncini

1 cup canned chickpeas (garbanzo beans), drained and rinsed

6 oz salami, thinly sliced and cut into strips

4 oz fontina cheese, cut into small cubes or shredded

1 cup ripe cherry tomatoes, halved

1/4 cup red onion, very thinly sliced

2 tbsp Fresh parsley, chopped

1 tbsp extra-virgin olive oil (for tossing)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Red Wine Vinaigrette

3 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 tbsp shallot, minced (or 1 tsp dried shallot)

6 tbsp extra-virgin olive oil

1 tsp Garlic, minced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare lettuce

Trim root end of each gem lettuce head, discard any wilted outer leaves, then quarter or coarsely chop each head into roughly 1–2 inch pieces. Transfer to a large salad bowl and toss with 1 tablespoon extra-virgin olive oil to lightly coat.

Prep pepperoncini and vegetables

Slice pepperoncini crosswise into rings or halve lengthwise if preferred; remove seeds for less heat. Halve cherry tomatoes and very thinly slice the red onion. Add both to the bowl with the lettuce.

Add protein and cheese

Drain and rinse chickpeas, then pat dry on paper towels. Add chickpeas, sliced salami strips and cubed (or shredded) fontina to the bowl.

Season and toss

Sprinkle chopped parsley, 1/2 tsp kosher salt and 1/4 tsp black pepper over the salad. Wait to dress the salad until right before serving (see vinaigrette).

Red Wine Vinaigrette

Make vinaigrette: In a small bowl or jar combine 3 tablespoons red wine vinegar, Dijon mustard, honey (or maple syrup), minced shallot and minced garlic. Whisk or shake to combine.

Emulsify: While whisking constantly (or with jar lid on), slowly stream in 6 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper to taste. Taste and adjust acidity or sweetness — add another 1/2 tsp honey or 1/2 tbsp vinegar if needed.

Dress the salad: Just before serving, pour about 3–4 tablespoons of vinaigrette over the salad (reserve leftover dressing for serving). Toss gently but thoroughly so lettuce, chickpeas and other ingredients are evenly coated. Add more dressing if you prefer a wetter salad.

Final adjust and serve: Taste and adjust seasoning with additional salt and pepper if necessary. Transfer to plates or a serving bowl and serve immediately.