Name: Mozza Chopped Salad
Ingredients: 1 cup peeled, dried chickpeas; 2 tablespoons kosher salt; 1/2 cup extra-virgin olive oil; 1 large carrot, peeled and halved; 1 celery rib, halved; 1 dried chile de arbol; 16 garlic cloves; 1/2 yellow onion, halved; 2 tablespoons red wine vinegar; 1/1 to 1 tablespoons dried oregano; Juice of 1/2 lemon, plus more to taste; 1 garlic clove, mashed to a paste; 3/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; Half of a small red onion, very thinly sliced; 1 head Romaine (about 7 ounces), chopped into bite-sized pieces; 1 head Radicchio (about 6 ounces), chopped into bite-sized pieces; 6 ounces sweet cherry tomatoes, halved; 4 ounces salami (whatever flavor you like), sliced 1/8-inch-thick and cut into 1/4-inch-wide strips; 4 ounces sliced provolone, cut into 1/4-inch-wide strips; 5 peperoncini, stems removed and thinly sliced; Cooked chickpeas; Oregano Vinaigrette; Lemon wedges, for serving; Dried oregano, for sprinkling

Description

A zesty, refreshing dinner salad (or side salad if you wish!) full of flavorful chickpeas, crisp lettuces, tomatoes, red onion, salami and provolone, all doused in an intensely flavored oregano vinaigrette.

Ingredients

Scale

CHICKPEAS:

1 cup peeled, dried chickpeas
2 tablespoons kosher salt
1/2 cup extra-virgin olive oil
1 large carrot, peeled and halved
1 celery rib, halved
1 dried chile de arbol
16 garlic cloves
1/2 yellow onion, halved

OREGANO VINAIGRETTE:

2 tablespoons red wine vinegar
1/1 to 1 tablespoons dried oregano
Juice of 1/2 lemon, plus more to taste
1 garlic clove, mashed to a paste
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

TO ASSEMBLE:

Half of a small red onion, very thinly sliced
1 head Romaine (about 7 ounces), chopped into bite-sized pieces
1 head Radicchio (about 6 ounces), chopped into bite-sized pieces
6 ounces sweet cherry tomatoes, halved
4 ounces salami (whatever flavor you like), sliced 1/8-inch-thick and cut into 1/4-inch-wide strips
4 ounces sliced provolone, cut into 1/4-inch-wide strips
5 peperoncini, stems removed and thinly sliced
Cooked chickpeas
Oregano Vinaigrette
Lemon wedges, for serving
Dried oregano, for sprinkling

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Instructions

To cook the chickpeas: Place in a large, heavy-bottomed pot with enough water to cover them by 1-1/2 inches. Add the remaining ingredients (you can place the carrot, celery, dried chile, garlic and onion in a large piece of cheesecloth if you like). Bring the mixture to a boil over high heat, then reduce the heat and simmer until the chickpeas are very tender and creamy, about 2 hours and up to 4 hours (depending on how fresh your chickpeas are). Add more water if needed but not above 1-1/2 inches. When the chickpeas are tender, turn off the heat and allow to cool in the cooking liquid. Drain when cooled and set aside.
For the Oregano Vinaigrette: Combine the vinegar, oregano, lemon juice, and garlic in a medium mixing bowl and whisk to combine. Set aside for 5 minutes. Slowly drizzle in the olive oil while whisking until an emulsion forms. Season to taste with salt and pepper.
To assemble the salad: Combine the red onion slices, romaine, radicchio, cherry tomatoes, salami, provolone, pepperoncini, and cooked chickpeas and toss to combine. Add enough vinaigrette just to coat the ingredients. Transfer to serving plates and serve with lemon wedges and additional dressing. Sprinkle with more dried oregano, if desired.

Notes

Inspiration: Nancy’s Chopped Salad from The Mozza Cookbook by Nancy Silverton

Category: Salads