{"id":8094,"date":"2020-05-28T22:11:53","date_gmt":"2020-05-28T22:11:53","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=8094"},"modified":"2021-05-20T18:46:53","modified_gmt":"2021-05-20T18:46:53","slug":"italian-chopped-salad","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2020\/05\/28\/italian-chopped-salad\/","title":{"rendered":"Italian Chopped Salad"},"content":{"rendered":"

It’s the end of May.\u00a0 The farm produce is starting to roll in.\u00a0 I’ve been waiting to exhale.\u00a0 While the world is gingerly starting to reopen literally among a global pandemic, there’s something about having access to produce picked the same day that makes me feel a little more optimistic.\u00a0 I’ve spent this time at home….with a renewed appreciation for how lucky I am to be able to do so….not blogging about food.<\/p>\n

There’s no graceful way to segue to this salad.\u00a0 I’m putting this recipe up because it uses some basic condiments and some common produce, it’s fun to eat, and is quite refreshing.\u00a0 You can mix up your own dressing or use your favorite bottle of vinaigrette.\u00a0 I like it with some crusty French bread and a fat glass of Rose.\u00a0 It’s equally amazing with lemonade or iced tea.<\/p>\n

I love romaine and\/or little gem lettuce for this salad because they are both crunchy and soft, but iceberg would work, too.\u00a0 I like to mix my jarred items in with the dressing before pouring it over the salad because I’m lazy.\u00a0 Your choice of cheese is entirely up to you.\u00a0 I happened to have shredded parmesan on hand.\u00a0 Don’t make a special trip to the store just for cheese.\u00a0 You can use mozzarella, provolone, blue cheese, havarti, etc….or you can skip the cheese.\u00a0 And it can be shredded, chunked, or cut in strips.<\/p>\n

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I happened to get my wrinkly hands on some first of the season baby carrots so I added them because….why not?!\u00a0 Italians eat carrots.\u00a0 While you’re at it, rinse and snip the carrot tops and add them in with the lettuce mix.\u00a0 Fresh bell peppers are a no brainer, but they aren’t in season.\u00a0 Costco has them.\u00a0 Ok, fine.\u00a0 If you’re going to be a stickler on every ingredient being in season then use a jar of roasted red peppers instead.\u00a0 If you’re missing the crunch of fresh peppers, but still want to be a stickler on in season produce only then just make some croutons from all the sourdough bread you all have been making.\u00a0 You know who you are.<\/p>\n

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I vary widely on the quantities in this salad because the size of your salad and your personal tastes vary widely.\u00a0 Customize it!\u00a0 I added some fresh edible flowers from the farm…thanks for picking those DC Modern Roots!….and some nasturtiums from my own garden.\u00a0 Did some of your spring produce bolt?\u00a0 Let them flower.\u00a0 The bees love vegetable flowers and so will you.<\/p>\n

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Italian Chopped Salad<\/h2>\n
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Ingredients<\/h3>

For The Dressing:<\/h4>
  • 1<\/span> minced shallot<\/span><\/li>
  • 1<\/span> cup<\/span> pitted castelvetrano olives cut in half<\/span><\/li>
  • 1<\/span> can baby artichokes in water drained and chopped<\/span><\/li>
  • 1<\/span> cup<\/span> sliced pepperoncini chopped<\/span><\/li>
  • 2<\/span> tablespoons<\/span> italian seasoning<\/span><\/li>
  • 1\/2<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1\/4<\/span> cup<\/span> red wine vinegar<\/span><\/li>
  • Salt and pepper to taste<\/span><\/li><\/ul><\/div>

    For The Salad:<\/h4>
    • 2-4<\/span> heads romaine chopped<\/span><\/li>
    • 1-2<\/span> cups<\/span> cherry tomatoes halved<\/span><\/li>
    • 2-3<\/span> cups<\/span> radishes chopped<\/span><\/li>
    • 2<\/span> cup<\/span> bell peppers chopped<\/span><\/li>
    • 2<\/span> cups<\/span> cucumbers chopped<\/span><\/li>
    • 1<\/span> cup<\/span> dry salami chopped<\/span><\/li>
    • 1<\/span> cup<\/span> prosciutto chopped<\/span> optional~diced ham works fine<\/span><\/li>
    • 1<\/span> cup<\/span> shredded cheese of your choice<\/span><\/li>
    • 1-2<\/span> cups<\/span> garbanzo beans rinsed and drained<\/span><\/li>
    • Fresh edible flowers<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • 1.) Mix all the dressing ingredients together an hour ahead, cover, and let it all mascerate together at room temperature.<\/div><\/li>
      • 2.) Toss the remaining ingredients together.<\/div><\/li>
      • 3.) Dress the salad and serve.\u00a0 Prepare your face for a workout.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        It’s the end of May.\u00a0 The farm produce is starting to roll in.\u00a0 I’ve been waiting to exhale.\u00a0 While the world is gingerly starting to reopen literally among a global pandemic, there’s something about having access to produce picked the same day that makes me…<\/p>\n","protected":false},"author":1,"featured_media":8099,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2020\/05\/43A59DD0-65AE-4114-B353-3F47F3D77944.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-26y","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8094"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=8094"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8094\/revisions"}],"predecessor-version":[{"id":8213,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8094\/revisions\/8213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/8099"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=8094"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=8094"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=8094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}