Chopped Salad Recipe

Name: Local Kitchen and Wine Bars CHOPPED SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 heads gem (little gem) lettuce; 8 pieces pepperoncini; 1 cups canned chickpeas (garbanzo beans), drained and rinsed; 6 oz salami, sliced into 1/4-inch strips or small dice; 4 oz fontina cheese, cut into small cubes or shredded; 1 tbsp red onion, thinly sliced (optional for sharpness); 2 tbsp fresh parsley, chopped (optional garnish); 1 cups extra-virgin olive oil; 1 tbs red wine vinegar; 2 tsp Dijon mustard; 1 tsp honey or granulated sugar; 1 clove garlic, minced; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp red pepper flakes (optional, for heat)

Inspired by Local Kitchen and Wine Bar

Time20m

Serves4

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Ingredients

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Salad

4 heads gem (little gem) lettuce

8 pieces pepperoncini

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

6 oz salami, sliced into 1/4-inch strips or small dice

4 oz fontina cheese, cut into small cubes or shredded

1 tbsp red onion, thinly sliced (optional for sharpness)

2 tbsp fresh parsley, chopped (optional garnish)

Red Wine Vinaigrette

1 cups extra-virgin olive oil

1 tbs red wine vinegar

2 tsp Dijon mustard

1 tsp honey or granulated sugar

1 clove Garlic, minced

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp red pepper flakes (optional, for heat)

Method

Salad

Prepare lettuces

Trim the stem end of each gem lettuce head, reserve whole leaves where possible and halve or quarter heads depending on size. Rinse thoroughly under cold water to remove any grit, then spin dry in a salad spinner or pat dry with clean towels. Chop or slice the heads into roughly 1/2-inch pieces for a true chopped salad texture.

Prep pepperoncini and chickpeas

Slice pepperoncini into rings or bite-size pieces, removing seeds if you want less heat. Drain and rinse the canned chickpeas; pat them dry with paper towels to remove excess moisture so they don't dilute the dressing.

Prepare salami and cheese

Stack salami slices and cut into 1/4-inch strips or small dice. Cube or shred the fontina into small, bite-size pieces so each forkful has balanced flavors.

Combine salad components

In a large mixing bowl, place the chopped gem lettuce, sliced pepperoncini, drained chickpeas, diced salami, and fontina. If using, add a tablespoon of thinly sliced red onion for brightness. Toss gently to combine so ingredients are evenly distributed.

Finish and garnish

When ready to serve, drizzle the desired amount of red wine vinaigrette over the salad (start with about 3–4 tablespoons for 4 servings), toss thoroughly so dressing coats ingredients, then taste and adjust salt/pepper as needed. Sprinkle chopped parsley over the top as a fresh garnish.

Red Wine Vinaigrette

In a medium bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or sugar), minced garlic, salt, black pepper, and red pepper flakes (if using). Whisk or shake briefly to blend the mustard into the vinegar.

Slowly stream in the extra-virgin olive oil while whisking continuously to emulsify the dressing. If using a jar, add the oil, seal, and shake vigorously until the dressing is evenly emulsified. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar if you prefer more acidity.

Let the vinaigrette sit for at least 5 minutes at room temperature to allow the garlic to mellow and flavors to meld before dressing the salad. Shake or whisk again just before using.