Name: Italian Chopped Salad
Yield: 4 servings
Ingredients: 1 Tbsp. unsalted butter; 7 Tbsp. extra-virgin olive oil, divided; 1 14.5-oz. can chickpeas, rinsed; 2 small garlic cloves, divided; Kosher salt; 3 Tbsp. red wine vinegar; 1½ tsp. honey; 1 tsp. Dijon mustard; ½ tsp. crushed red pepper flakes; Freshly ground black pepper; 1 head of radicchio, thinly sliced; 2 endive, thinly sliced; 2½ oz. sharp provolone cheese, thinly sliced, torn; 2 oz. cured fennel salami, thinly sliced, cut into half-moons

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Photo by Laura Murray, food styling by Yekaterina Boystova

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.

Recipe notes

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