Refeshing Chopped Italian Salad
Raise your hand if you like salt…? Yup, I see a few hands out there.
Salty or Sweet…???? I count myself in the salty category and in fact have been given various nicknames that reflect my affinity for the natural crystal, including ‘old salty’. I would much rather snack on tortilla chips or popcorn than have a cookie. I crave salt. This salad is just perfect…a fresh (and a little bit salty) salad for summer with a hint of sweetness from golden raisins.
I was inspired to make this salad after dining out with my husband here and enjoying a dish very similar…we both remarked “why don’t we eat more chopped salads?” This is, in fact, a very good question! Salads can be tricky…I like them dressed and tossed; they can be awkward to eat if the greens aren’t cut to an appropriate size; and they can so easily be ruined by too much dressing. The chopped salad is the answer to all of these issues.
Chopped implies a certain size…so no worries with the giant lettuce leaf sticking out the side of your mouth smearing dressing up and down your cheek. Chopped salads also typically are chock full of ingredients going beyond greens…which makes them heartier (better as a whole meal), and more flavorful…so the need for a lot of dressing is significantly reduced. Chopped salads are also a great way to use up leftovers…perhaps you have one baked sweet potato left and a couple crumbles of blue cheese along with some pecans…add greens and a light vinaigrette and poof – dinner.
This particular chopped salad is distinctly Italian with dry salami, black and green olives, radicchio, and feta. The saltiness is countered with golden raisins and the unexpected but totally necessary nutty component – pistachios and a good handful of Italian parsley.
Nice Chopped Italian Salad
1 head iceberg lettuce
1 head radicchio
½ cup of golden raisins
1/3 cup of canned black olives, sliced
1/3 cup of green olives, sliced
¼ to 1/3 of a small dry salami, cubed
½ cup of pistachio meats (shells removed)
1/3 cup of feta cheese, crumbled
handful of chopped flat leaf parsley
Slice green and black olives and cube the salami. Next, slice and chop the iceberg lettuce and radicchio and put in a large salad bowl. Throw in all the toppings – olives, raisins, pistachios, and salami. In a small bowl, whisk your dressing together. I went with a very simple red wine vinaigrette which I never measure…just eyeball the amounts and always taste as you go…it consists of olive oil, red wine vinaigrette, a tiny bit of salt and some pepper – just whisk it all together before drizzling it over the salad. Make sure to err on the side of too little dressing as you can always add more. Once dressed, add in the feta and most of the chopped parsley, toss again and then serve up with another sprinkling of parsley and some toasty crisps.
Do you like chopped salads? What are your favorite additions?
PS: Don’t underestimate the importance of the raisins!!! I’m not always a giant raisin fan…but I wouldn’t imagine eating this salad without them.