03.21.18

NANCY’S CHOPPED SALAD

Nancy's chopped salad | designlovefest

it would be rare to be a foodie in los angeles and have not heard of Nancy Silverton. she is the hero of bread and the owner of (among other restaurants) which makes some of the best pizza in town (and also has a mozzarella bar!). if you ever go you have to order her focaccia, it’s truly unbelievable. one of her other famed dishes is the chopped salad, which i’ve never had in person but have heard wonderful things about. i’m not typically a salad ordering person when i go to a restaurant but i do like to make them at home and both bri and my aunt had just made her recipe so we thought it was time to give it a test run for the blog. some of the chopping can get tedious but the homemade dressing is really easy to whip together and the end result is worth the chopping pain. it is definitely a main dish salad. we served ours with fresh bread and i’d recommend that combo. – joanie

Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest

what you’ll need:
for the salad –
we took this straight from the that published her recipe back in 2011. 

•  1/2 small red onion cut in half from top to bottom
• 1 head iceberg lettuce
• 1 head radicchio
• 1 small pint of cherry tomatoes cut into quarters
• kosher salt
• 1 1/2 cups chickpeas drained and rinsed
• 1/4 pound aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
• 1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
• 5 pepperoncini (stems discarded), cut into thin slices (about 1/4 cup)
• 1/2 lemon juiced
• dried oregano as garnish

for the dressing:
• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons dried oregano
• 1/2 lemon juiced
• 2 garlic cloves smashed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups extra virgin olive oil

• for the dressing whisk together the vinegar, oregano, lemon juice, smashed garlic (we used a pestle and mortar) , salt and pepper in a medium bowl. let the mixture rest for 5 minutes (to marinate the oregano). add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. taste for seasoning. the yield is a generous 1 1/2 cups; you’ll use up to 1/2 cup for this salad, and the remainder can be refrigerated for another use (up to 3 days).

Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest

• for the salad cut the onion in half and use a mandolin to thinly slice.

• cut the iceberg lettuce in half through the core. remove and discard the outer leaves, and discard the core. separate the lettuce leaves, stack two or three leaves on top of one another, then cut them lengthwise into 1/4-inch-wide strips. repeat with the remaining leaves; thinly slice the radicchio in the same way. cut the tomatoes into quarters, season them with salt to taste, and toss gently.

Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest

• combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. season with salt to taste, and toss to thoroughly combine. drizzle 6 tablespoons of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly. taste, and add the remaining 2 tablespoons of the vinaigrette, salt and/or lemon juice as needed.

• Transfer the salad to a large platter or divide it among individual plates. sprinkle the dried oregano leaves on top and serve. i love serving salads on a salad board the one i have (pictured below)  is no longer available but is!

Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest
Nancy's chopped salad | designlovefest

images by: 
styling by: joanie cusack + ivan solis
recipe adapted from: “,” by Nancy Silverton, Matt Molina and Carolynn Carreno

4 COMMENTS

Add your own

    Annie Slocum says:

    I found the Sicilian oregano on Amazon Marinella – Sicilian Oregano Bunch, (1)- 0.88 oz. Bag And WHAT a huge difference it made! I also like that this recipe is so adaptable to changing any of the ingredients into whatever you may have on hand. Love this recipe!!

    imgrum says:

    Thank you for the recipe! Gonna try it soon, looks so good!

    I’ve seen this around the internet lately, and finally gave it a try last night!! I added grilled shrimp and avocado on top, but the base salad and vinaigrette need no help at all! This is the salad of my DREAMS, and it definitely wowed my guests.

    bri says:

    love that you added grilled shrimp! sounds delicious. Xx

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здесь www.nl.ua

www.cl24.com.ua/ctcat/odnodnevnye-linzy.html

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