Chopped Salad Recipe

Name: Siena Ristorante Stamfords CHOPPED SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups romaine lettuce (trimmed, rinsed, dried, and chopped); 1 cup radicchio (thinly sliced); undefined undefined salami (sliced into 1/4; 6 pieces pepperoncini (sliced); 1 cup cherry tomatoes (halved); 1 cup shaved Parmigiano-Reggiano; 1 cup canned white beans (cannellini or navy, rinsed and drained); 1 small red onion (thinly sliced); 1 cup extra-virgin olive oil; 1 tbs red wine vinegar; 2 tsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey; 1 clove garlic (finely minced); 1 tsp crushed red pepper flakes; 1 tsp dried oregano; 1 tsp Kosher salt; 1 tsp freshly ground black pepper

Inspired by Siena Ristorante Stamford

Time20m

Serves4

romaine, radicchio, salami, red onion, pepperoncini, shaved parmigiano, cherry tomatoes, white beans, spicy Italian vinaigrette

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Ingredients

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Salad

6 cups romaine lettuce (trimmed, rinsed, dried, and chopped)

1 cup radicchio (thinly sliced)

salami (sliced into 1/4

6 pieces pepperoncini (sliced)

1 cup cherry tomatoes (halved)

1 cup shaved Parmigiano-Reggiano

1 cup canned white beans (cannellini or navy, rinsed and drained)

1 small red onion (thinly sliced)

Spicy Italian Vinaigrette

1 cup extra-virgin olive oil

1 tbs red wine vinegar

2 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Honey

1 clove garlic (finely minced)

1 tsp Crushed red pepper flakes

1 tsp Dried oregano

1 tsp Kosher salt

1 tsp freshly ground black pepper

Method

Salad

Prepare greens and vegetables

Trim and rinse romaine. Spin or pat dry and chop into bite-sized 1" pieces until you have about 6 cups. Thinly slice radicchio and red onion. Halve the cherry tomatoes. Place romaine, radicchio, red onion, tomatoes and sliced pepperoncini in a large mixing bowl.

Prepare salami and cheese

Stack salami slices and cut into 1/4-inch ribbons or fold and slice into bite-sized strips. Add salami to the bowl. Add the shaved Parmigiano-Reggiano and the rinsed, drained white beans.

Toss and adjust

When the vinaigrette is ready and slightly emulsified, start by adding about half the vinaigrette to the salad and toss gently with tongs until components are evenly coated. Taste and add more vinaigrette as needed (you will likely use 3 to 4 tablespoons). Adjust seasoning with additional salt or pepper to taste. Serve immediately or chill up to 30 minutes before serving.

Spicy Italian Vinaigrette

Whisk the dressing: In a medium bowl or jar combine red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, crushed red pepper flakes, dried oregano, salt and black pepper. Whisk to combine.

Emulsify: While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. Taste and adjust: add more honey if too tart, more crushed red pepper for heat, or a pinch more salt to balance.

Rest: Let the vinaigrette sit for 5–10 minutes at room temperature to allow flavors to meld before dressing the salad. If made ahead, refrigerate up to 3 days and bring to room temperature and re-whisk before using.