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Bon Appétit

Italian Chopped Salad

3.9

(21)

Image may contain Food Dish Meal Plant and Salad
Photo by Laura Murray, food styling by Yekaterina Boystova

This winter salad with peak season chicories, salami, and crispy chickpeas is hearty enough to have on its own for dinner, but not so over-the-top that you can’t also enjoy it alongside a heftier main, like pizza or pasta. The bright, just-sweet-enough dressing tempers the bitterness of the greens and the richness of the salami for a balanced dish you just might not want to share.

Recipe information

  • Yield

    4 servings

Ingredients

1

Tbsp. unsalted butter

7

Tbsp. extra-virgin olive oil, divided

1

14.5-oz. can chickpeas, rinsed

2

small garlic cloves, divided

Kosher salt

3

Tbsp. red wine vinegar

1½

tsp. honey

1

tsp. Dijon mustard

½

tsp. crushed red pepper flakes

Freshly ground black pepper

1

head of radicchio, thinly sliced

2

endive, thinly sliced

2½

oz. sharp provolone cheese, thinly sliced, torn

2

oz. cured fennel salami, thinly sliced, cut into half-moons

Preparation

  1. Step 1

    Heat butter and 2 Tbsp. oil in a large nonstick skillet over medium-high until butter melts. Add chickpeas and 1 garlic clove; season with salt. Cook, tossing occasionally, until chickpeas are browned and crisp, 6–8 minutes.

    Step 2

    Meanwhile, whisk vinegar, honey, mustard, red pepper flakes, and remaining 5 Tbsp. oil in a large bowl to combine. Finely chop half of remaining garlic clove (discard the rest unless you really, really like garlic) and add to dressing; season with salt and black pepper.

    Step 3

    Add radicchio, endive, provolone, and salami to dressing and toss to coat; season with salt. Add chickpeas and toss again to combine.

Explore Bon AppétitSaladItalian AmericanAmericanRadicchioChicoryLeafy GreensVegetableEndiveSalamiCured MeatMeatChickpeaBeanWinterQuickEasyWeeknight MealsMainSideGluten-FreeLunchDinner
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Reviews (21)

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  • Excellent. Creative salad. Perfect balance. Have made it several times.

    • Norma

    • San Pedro, CA

    • 8/7/2023

  • This was so good, and much quicker to throw together than I had thought. An almost perfect dupe for the chopped salad at my favorite pizza place in my hometown. Will definitely be making again.

    • Anonymous

    • Paris

    • 1/22/2023

  • The dressing counters the bitterness of radicchio and it’s really just delicious. Also, sautéed chick peas are a great who knew?!

    • Gianna N

    • Brooklyn NY

    • 12/8/2020

  • Turned out great. I added fennel greens and some fried basil but otherwise left it as is. The provolone was a really good element.

    • Anonymous

    • Brooklyn

    • 4/26/2020

  • I loved the idea of this recipe, but in practice I found it a little too bitter. Next time I make it (and I will) I'll add some iceberg lettuce in place of half of the radicchio. We really loved the dressing!

    • Anonymous

    • Montréal

    • 2/26/2020

  • I veganized it by replacing cheese and salami with a bunch of chopped up sundried tomatos. Also added some of the tomato-oil to the dressing. It works really well together!

    • Anonymous

    • Germany

    • 2/26/2020

  • I ended up eating three helpings I loved it so much. Salami and the chickpea mix was perfection. I will definitely add more salami next time. I also used a soft italian monteo cheese as I couldn't find the provolone. Will be making this again and again.

    • Anonymous

    • Long Beach, CA

    • 1/28/2020