Italian Chopped Salad
also called chopped salad · italian chop · antipasto salad · la scala chopped salad · the goop father · italian sub salad · chopped italian
- The Bowl Shop
- serves 4
- recipe says 45 min
- Salads
Three ways to read this recipe
The table
| Preheat the oven to 425°F (220°C) | |||
| 1/2 small(sliced paper thin)red onion | macerate 20 min | whisk in | toss |
| 3 Tbs(45 mL)red wine vinegar | |||
| 1/3 cup(80 mL)extra-virgin olive oil | |||
| 1 tspdried oregano | |||
| 1/2 tspblack pepper | |||
| 1 headromaine | chop to one size | ||
| 1/2 headradicchio | |||
| 4 oz(115 g)salami | |||
| 4 oz(115 g)provolone | |||
| 1 cup(halved)cherry tomatoes | |||
| 1/4 cup(stemmed)pepperoncini | |||
| 1 can(15 oz; drained, rinsed, dried hard in a towel)chickpeas | crisp 425°F 25 min | ||
| 2 Tbs(30 mL)extra-virgin olive oil | |||
| 1 tspdried oregano | |||
| 1/2 tspkosher salt | |||
| Dress it at the table. The tomatoes weep the moment the dressing lands and the chickpeas soften from the outside | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.
Pans and tools
Before anything else
2macerate 20 min
3chop to one size
4crisp 425°F 25 min
5whisk in
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 25 min3 of 5 steps give no time
- Needs you
- none given
crisp 425°F 25 min
25 minwalk awayfrom the start
macerate 20 min
20 minwalk awayfrom the start
chop to one size
not timedfrom the start
whisk in
not timed20 min in
toss
not timed25 min in
- you can walk away
- never timed
You'll need oven · sheet pan
Goes with
See how it is written
>> title: Italian Chopped Salad
>> category: Salads
>> tags: salami, provolone, chickpeas, romaine, oregano
>> counters: The Bowl Shop
>> aka: chopped salad, italian chop, antipasto salad, la scala chopped salad, the goop father, italian sub salad, chopped italian
>> pairs-with: basic-vinaigrette
>> servings: 4
>> time: 45 min
Preheat the #oven{} to 425°F (220°C).
>> step: crisp 425°F 25 min
Crisp @chickpeas{1%can}(15 oz; drained, rinsed, dried hard in a towel) with @extra-virgin olive oil{2%Tbs}(30 mL), @dried oregano{1%tsp} and @kosher salt{1/2%tsp} on a #sheet pan{} for ~roast{25%min}, shaking the pan twice.
>> step: macerate 20 min
Macerate @red onion{1/2%small}(sliced paper thin) in @red wine vinegar{3%Tbs}(45 mL) for ~stand{20%min}.
>> step: chop to one size
Chop @romaine{1%head}, @radicchio{1/2%head}, @salami{4%oz}(115 g), @provolone{4%oz}(115 g), @cherry tomatoes{1%cup}(halved) and @pepperoncini{1/4%cup}(stemmed) so that every piece is the same half-inch.
>> step: whisk in
Whisk @&(~2)macerated onion{} and its vinegar with @extra-virgin olive oil{1/3%cup}(80 mL), @dried oregano{1%tsp} and @black pepper{1/2%tsp}.
>> step: toss
Toss @&(~2)chopped salad{} with @&(~1)dressing{} and @&(~4)crisp chickpeas{}, and eat it inside ten minutes.
Dress it at the table. The tomatoes weep the moment the dressing lands and the chickpeas soften from the outside.