Charlie Gitto’s Italian Chopped Salad
Yield: 4 servings
10 ounces equal mix of green cabbage, romaine and radicchio, finely chopped
1 small thin zucchini, about 4-inches, ends trimmed, seeded and diced fine
1 small 2-inch Roma tomato, seeded and diced fine
3 tablespoons finely diced red onion
3 tablespoons thinly sliced small black olives, cut crosswise
½ cup garbanzo beans, rinsed and drained
½ cup Charlie Gitto’s Sweet Vinaigrette salad dressing
4 fresh basil leaves, cut in a fine chiffonade (optional)
4 ounces Gorgonzola cheese in fine crumbles
4 slices regular-cut bacon, fried crisp and crumbled
6 thin slices Genoa salami, cut in thin shreds
4 whole pepperoncini
Notes: The success of chopped salads depends on suitable ingredients, chopped into similar small size. Each bite of a chopped salad should give a taste of all the ingredients.
• If you plan to make chopped salads regularly, consider buying a mezzaluna, which is a chopping tool with a single or double curved blade that rocks back and forth over the ingredients for quicker chopping
• Don’t substitute tender or watery lettuces for the cabbage, romaine and radicchio. The integrity of this salad depends on ingredients that won’t wilt and fade.
1. In a large mixing bowl, use tongs or 2 large spoons to toss shredded cabbage, romaine and radicchio with diced zucchini, tomato, onion, olives and beans.
2. Add ¼ of the salad dressing and toss to coat the mixture. Repeat, adding dressing until the mixture is well-coated but not dripping with dressing.
3. Divide greens into fourths and place in a mound on 4 shallow salad bowls. Top each with the basil chiffonade.
4. Sprinkle cheese crumbles evenly over the salad. Repeat with bacon crumbles. Place the salami shreds in a mound on top of the salad.
5. Garnish with whole pepperoncini set off to the side of the salad.