Chopped Salad Recipe

Prepare greens

Wash and dry the romaine and radicchio thoroughly. Chop romaine into roughly 1/2-inch pieces (about 6 cups packed). Core and thinly slice the radicchio and then chop to match the romaine (about 1 cup). Place both in a large mixing bowl.

Prep vegetables and aromatics

Thinly slice the red onion into half-moons and measure 1/4 cup. Halve the cherry tomatoes. Slice pepperoncini into rings, discard seeds if you want less heat. Add red onion, cherry tomatoes, and pepperoncini to the bowl with the greens.

Add beans and salami

If using canned white beans, drain and rinse them well. Add 1 cup of drained white beans to the bowl. Stack the salami slices, roll or stack and chop into roughly 1/4-inch pieces; add to the bowl.

Finish salad assembly

Add shaved Parmigiano (about 1/2 cup) and chopped parsley (optional) to the bowl. Toss gently to combine just before dressing so the cheese and beans remain distributed.

In a jar or small bowl, combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon honey, 1/4 teaspoon crushed red pepper flakes (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine.

Slowly stream in 1/2 cup extra-virgin olive oil while whisking vigorously (or put lid on jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or a touch more honey if too tart.

If making ahead, refrigerate the dressing up to 3 days and bring to room temperature and shake well before using.

Right before serving, pour about 3/4 to 1 cup of the vinaigrette over the salad (start with less; you can always add more). Toss thoroughly to coat all components evenly. Taste and adjust: add more dressing, salt, or pepper if desired.

Plate the chopped salad family-style or divide into 4 bowls. Finish with an extra sprinkle of shaved Parmigiano and a few torn parsley leaves for color.