Italian Chopped Salad Recipe | Bon Appetit Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - Tbsp. unsalted butter
  • 7 - Tbsp. extra-virgin olive oil, divided
  • 1 - 14.5-oz. can chickpeas, rinsed
  • 2 - small garlic cloves, divided
  • 3 - Tbsp. red wine vinegar
  • - tsp. honey
  • 1 - tsp. Dijon mustard
  • 1/2 - tsp. crushed red pepper flakes
  • 1 - head of radicchio, thinly sliced
  • 2 - endive, thinly sliced
  • - oz. sharp provolone cheese, thinly sliced, torn
  • 2 - oz. cured fennel salami, thinly sliced, cut into half-moons
  • Directions:

    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.

    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.

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

    Brief Description

    Salad for dinner

    Main Ingredient:

    lettuce, chick peas, salami


    Cuisine:  Italian

    Prep Time:
    Cook Time:


    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.


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    Posted On:

    January 16, 2020

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