My Favorite Chopped Salad

Happy New Year everyone! It seems to have come around so fast and here it feels like it was just yesterday that I was writing my last New Year’s post. Not much to report about 2013 though. It was definitely a good year but at the same time it was rather uneventful. I am, however, about to celebrate my 1-year work anniversary on Tuesday and will probably be moving into a new place soon so already I’m looking forward to what this year has in store.

Thinking back on the past year, however, remember way back in July when I went on a trip to Boston and told you about this amazing salad I had at a place called Area Four? No? Though so…It had a very brief mention, no photo, and came with a promise that I was going to figure out how to make it myself and give you the recipe. And I did make it for myself over the summer, quite a lot actually. It appeared so many times that banana peppers became a mainstay in the home. Yet every time I always forgot about taking a picture until my plate was totally empty. But guess what? It’s here now!

So yes, here I am giving you a salad recipe in January. I’m sure the last thing you think you need is yet another salad recipe in the midst of resolution season. But I think you’ll find that this one is different than what is probably floating around right now. I’m not about to bombard you with the benefits of raw kale and convince you that salad dressing is the devil. In fact, a good portion of the ingredients of my salad comes straight from either the deli or from a can/jar.

And yet, despite the fact that it is essentially the makings of an Italian sub chopped up and served on a plate, there is still something quite special about it. Could it be the contrast of piquant banana peppers with the salty tang of aged provolone and the fatty sweetness of salami? Perhaps. Maybe it is the nutty warm chickpeas interacting with the herby earthiness of za’atar and bitter radicchio. Or it might just be the fact that it’s a damn good salad despite not being remotely fancy or original or complicated. It’s an Italian chopped salad, take it or leave it, but I think you may find a certain degree of addictiveness once you give it a shot.

My Favorite Chopped Salad
Makes 1 very generous serving or can serve two as a starter
adapted from this recipe

Note that my ingredient measurements and directions may be a little vague. I find that writing a recipe for salads it really difficult since salads really depend on the preference of whomever is making it. I, for one, like to go a little heavy on the cheese. So try not to pay too much attention to the specific rules and just add whatever amounts look good to you and really cater it towards your tastes. Also, this salad would be good with red onion, cucumber, or blanched green beans, if you have them.

Ingredients
1 can of chickpeas
1 romaine heart
½ small head of radicchio
3 slices Genoa Salami, cut into thin strips
2 oz aged provolone cheese, cubed
6-7 cherry tomatoes, halved
3-4 banana pepper rings, chopped
3 Tbs. olive oil
1 Tbs. white wine vinegar
Juice of half a small lemon
1½ tsp. za’atar spice (you can use dried oregano if you can’t find za’atar)
salt and pepper, to taste

Add a drizzle of olive oil to a medium skillet and heat over medium. Drain the can of chickpeas and toss them into the skillet. Add a generous pinch of salt, pepper, and ½ tsp. of the za’atar. Cook for about 10 minutes, tossing occasionally, until slightly crispy and browned on the outside.

While the chickpeas cook, prepare the rest of the ingredients. Coarsely chop the leaves of the heart of romaine and cut the radicchio into ribbons. Dump them into a large mixing bowl. Add the salami, cheese, tomatoes, and banana peppers. Make your dressing by whisking together the olive oil, vinegar, lemon juice, the rest of the za’atar, and salt and pepper. If it’s a little too tangy for you, add a drizzle of honey. Pour 1/3-1/2 of the chickpeas into the bowl with the rest of the ingredients, saving the rest for another time. Pour over the dressing and toss together with tongs. Serve alongside good crusty bread and maybe a grilled chicken breast if you want to turn it into a heartier meal.