Italian Chopped Salad (half) Recipe

Name: Yats Italian Chopped Salad (Half) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 3 cups Romaine lettuce (coarsely chopped); 2 oz Salami (small-diced or julienned); 1 oz Provolone cheese (small cubes); 1 oz Mushrooms (sliced, cremini or white); 6 each Green olives (pitted, halved); 2 each Pepperoncini (sliced); 2 tbsp Red onion (thinly sliced); 1 oz Croutons; 3 tbsp Extra-virgin olive oil; 1 tbsp Red wine vinegar; 1 tsp Dijon mustard; 0.5 tsp Garlic (minced); 0.5 tsp Honey (or sugar); 0.25 tsp Dried oregano; 0.25 tsp Salt; 0.25 tsp Black pepper (freshly ground)

Inspired by Yats

Time15m

Serves1

Romaine, salami, pepperoncini, provolone, mushrooms, green olives, red onion, croutons, & red wine vinaigrette.

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Ingredients

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Salad Mix

3 cups Romaine lettuce (coarsely chopped)

2 oz Salami (small-diced or julienned)

1 oz Provolone cheese (small cubes)

1 oz Mushrooms (sliced, cremini or white)

6 each Green olives (pitted, halved)

2 each Pepperoncini (sliced)

2 tbsp Red onion (thinly sliced)

1 oz Croutons

Red Wine Vinaigrette

3 tbsp Extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp Garlic (minced)

1/2 tsp Honey (or sugar)

1/4 tsp Dried oregano

1/4 tsp Celtic sea salt

1/4 tsp Black pepper (freshly ground)

Method

Salad Mix

Prepare lettuce

Wash the romaine thoroughly, spin or pat dry, and coarsely chop into roughly 1-inch pieces. Measure 3 cups and place in a medium mixing bowl.

Prep salami and cheese

Cut the salami into small dice or thin julienne strips (about 2 oz). Cube the provolone into small 1/4-inch pieces (about 1 oz). Add both to the bowl with the lettuce.

Add vegetables and briny elements

Thinly slice mushrooms (about 1 oz) and add to the bowl. Halve 6 pitted green olives and add. Slice 2 pepperoncini into rings and add. Thinly slice red onion until you have about 2 tablespoons and add to the bowl.

Add croutons

Top with 1 oz croutons. If croutons are large, break them into bite-sized pieces so distribution is even.

Toss before serving

Hold off on tossing until after dressing is added (see dressing section). For plating, mound the salad in a shallow bowl or on a plate suitable for a half portion.

Red Wine Vinaigrette

Combine red wine vinegar (1 tbsp), Dijon mustard (1 tsp), minced garlic (1/2 tsp), honey (1/2 tsp) and dried oregano (1/4 tsp) in a small bowl or jar. Whisk or shake until combined.

Slowly whisk in extra-virgin olive oil (3 tbsp) until the dressing emulsifies and becomes slightly thickened and glossy.

Season to taste with salt (1/4 tsp) and freshly ground black pepper (1/4 tsp). Taste and adjust acidity or sweetness: add up to 1/2 tsp more honey if too sharp, or 1/2 tsp more vinegar if too mild.

Dress the salad: drizzle approximately 1½–2 tablespoons of the vinaigrette over the prepared half portion salad (start with 1½ tbsp). Toss gently and evenly to coat all ingredients. Add more dressing sparingly if desired.

Finish and serve: check seasoning after tossing; adjust with a small pinch of salt or a grind of black pepper if needed. Serve immediately so croutons stay crisp.