Butcher's Chop Salad Recipe

Wash and chop greens

Wash romaine, red leaf and radicchio thoroughly. Spin or pat dry. Coarsely chop or chop into bite-sized pieces and place in a large salad bowl. Aim for a total of about 9 cups loosely packed greens.

Cook and chop bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel to drain and cool, then chop into bite-sized pieces. (If using pre-cooked bacon, crisp in a skillet or oven at 400°F/200°C for 5–7 minutes.)

Warm other meats (optional)

If you prefer warm meats, briefly warm diced ham, roast beef and sliced sausage in the same skillet over medium heat 1–2 minutes just to take chill off and render a little flavor. Optionally toss with the melted butter (1 tbsp) to finish — this makes the salad not dairy-free. Remove meats to a plate to cool slightly before adding to salad.

Assemble proteins

Chop or slice ham, roast beef and sausage into roughly 1/2-inch pieces. Add chopped bacon and the other meats to a bowl and set aside.

Slice cucumber lengthwise, scoop seeds if watery, and slice into half-moons to equal about 1 cup. Halve cherry tomatoes. Dice red bell pepper, celery and slice radishes thinly. Thinly slice green onions. Slice pickled pepperoncini. Add all vegetables to the bowl with the greens or keep them in separate small bowls for assembly if you prefer a composed look.

In a small jar or bowl combine red wine vinegar, Dijon mustard, minced garlic, maple syrup (or honey), smoked paprika, kosher salt and black pepper. Whisk to combine. Slowly add the extra-virgin olive oil in a thin stream while whisking (or close the jar and shake vigorously) until the dressing emulsifies and slightly thickens. Taste and adjust seasoning — add more salt, pepper or a splash more vinegar if you prefer brighter acidity.

If you kept some components separate for presentation, arrange the chopped greens on a large platter. Scatter the chopped meats in rows or piles across the top (this is the classic 'butcher's' style: meats displayed like at a counter). Distribute cucumber, cherry tomatoes, red pepper, radishes, celery and pickled peppers evenly across the salad.

Sprinkle chopped green onions, parsley and oregano/basil over the top. Add the chopped crisp bacon last so it stays crunchy.

Drizzle the dressing over the salad just before serving — start with about half and toss gently; add more to taste. Toss gently to coat all components evenly, or serve composed and let diners add dressing themselves.

Taste and adjust: add additional salt and pepper if needed. If using optional cheese, shave or grate and scatter over the top immediately before serving. Serve family-style or individually. Leftovers: store dressing separately and refrigerate salad components in an airtight container up to 24 hours for best texture.