Cooking Lesson #625: Mediterranean Spring Chopped Salad

…from the Perspectives’ Kitchen

ow you doin’? Spring has sprung and there are lots of terrific seasonal vegetables available in the supermarket and at farmers’ markets. 
 
At this time of year I always consider a nice, fresh salad for either lunch or dinner. For my tastes salads are all about texture and my Spring Chopped is no exception. It’s got a bit of everything in it: crispy romaine and sweet red onion, crunchy radicchio, pepperoncini, juicy cherry tomatoes, starchy chickpeas and creamy provolone.
 
My vinaigrette is a simple Mediterranean classic: lemon juice, red wine vinegar, minced shallots, garlic and fresh oregano. It is so simple.  It lightly and evenly coats and adds even more brightness and verve to the salad. We especially love how it contrasts with the bitterness of the radicchio, the smokiness of the cheese, and the subtle heat and bite of the pepperoncini.
 
My Chopped Salad recipe is easy to toss together, however, there is quite a bit of chopping (it’s in the name, after all). Just take out a giant cutting board so you have plenty of space and set the salad bowl nearby for smooth transferring and you’re ready to go—chop, chop!
 
Prep time:  15 minutes
Yield: 4 to 6 servings:
 
Ingredients 
For the Mediterranean vinaigrette
1-1/2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon white balsamic vinegar
1 tablespoon minced peeled shallot
1 tablespoon garlic, grated or pressed clove
1 tablespoon chopped fresh oregano, plus more for garnish
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground course black pepper, plus more to taste
1/4 cup extra virgin olive oil
 
For the salad fixin’s
3 fresh romaine hearts, trimmed and torn bite-size
1 head radicchio, quartered, cored and chopped bite-size
1/2 cup thinly sliced red onion
1-1/2 cups cherry tomatoes cut in halves
1 15-ounce can chickpeas, rinsed and drained
8 ounces diced smoked provolone
8 pepperoncini, stemmed and sliced
 
Directions
To make the vinaigrette

1. In a small bowl or in a blender, whisk together the lemon juice, the 2 vinegars, shallot, garlic, oregano, salt and black pepper.
2. Slowly pour in the olive oil, while whisking, to emulsify. Set it aside.

To make the salad

1. In a large bowl, combine the hearts of romaine, radicchio, red onion, tomatoes, chickpeas, provolone and pepperoncini.
2. Drizzle the dressing over the salad greens and toss gently to coat; Do not over-dress.
3. Season with salt and pepper and lightly toss again.
4. Garnish with chopped oregano and serve.

 
ChefSecret:  Try making my Chopped Salad 100% sustainable to help save the planet.  Use a plant-based, smoked provolone from Violife that adds depth to all of the fresh ingredients and makes this salad perfect for vegans, the dairy-averse, and those of us who are trying to eat a little more sustainably.  Personally, I do not eat a vegan diet (I’m a carnivore through-and-through) and I like to add a 1/4 cup of pepperoni or dry salami to my salad greens. 

Quip of the Day:  What did the preacher say to the salad before he ate it?  “Lettuce pray.”

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2023

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