Chopped Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed chicories. Tear or slice into roughly 1-inch pieces and place in a large salad bowl. Trim the fennel bulb, remove the core, and thinly slice crosswise; add to the bowl. Thinly slice the radishes and add them as well.

Drain and rinse the garbanzo beans under cold water; shake off excess water and add to the bowl with the whites of the salad components.

Pit and halve the Kalamata olives if not already pitted; slice the pepperoncini into rings or bite-size pieces and add both to the salad bowl.

Make the vinaigrette

In a small bowl or jar, combine the minced shallot, minced garlic, Dijon mustard, honey, red wine vinegar, rosato (rosé) wine, and lemon juice. Whisk briefly to combine. Slowly stream in the extra-virgin olive oil while whisking (or secure the jar lid and shake vigorously) until the vinaigrette emulsifies and thickens slightly.

Season the vinaigrette with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add a little more honey for sweetness, more vinegar for brightness, or a pinch more salt as needed.

Dress and toss

Pour about two-thirds of the rosato vinaigrette over the salad bowl (reserve the rest to serve on the side). Toss the salad gently but thoroughly with salad tongs or two large spoons until all components are evenly coated. If the salad seems dry, add remaining vinaigrette a tablespoon at a time until you reach the desired level of coating.

Taste a small portion and season the entire salad with the sea salt (about 1 teaspoon) and 1 teaspoon freshly ground black pepper, distributing evenly. Use more or less salt to taste.

Sprinkle the chopped fennel fronds over the top as a fresh herb garnish and give the salad a final light toss.

Serve immediately on chilled plates or bowls to preserve the crispness of the chicories. Pass extra vinaigrette at the table.