Italian Chopped Salad

Italian Chopped Salad

div style="margin: 0px auto 10px; text-align: center;"div class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-dNrFPwQ8E6U/UKmCW9VvgYI/AAAAAAAAFGQ/e2ivSg006NM/s1600/Italian+Chopped+Salad.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="428" src="http://4.bp.blogspot.com/-dNrFPwQ8E6U/UKmCW9VvgYI/AAAAAAAAFGQ/e2ivSg006NM/s640/Italian+Chopped+Salad.JPG" width="640" //a/divbr /div style="text-align: left;"It turns out thata href="http://fromchapelhilltochickenville.blogspot.com/2012/10/a-friends-cranberry-pumpkin-spice.html" target="blank" last month wasn't my last Secret Recipe Club post/a. Seems I was a month ahead of myself, which in my crazy, hectic life never happens.br /br /B.K. (before kids) I was an on-the-ball kinda gal. I mean, I never forgot things, or misplaced things. I managed to remember to comb AND style my hair each morning. Really, I was pretty amazing. /divdiv style="text-align: left;"br //divdiv style="text-align: left;"Now, not so much. Now, there are days when I never brush my hair, forget my sweet friend's birthday and simply not show up to some place where I'm supposed to be! *Gasp* I have become one of ithose /ipeople. /divdiv style="text-align: left;"br //divdiv style="text-align: left;"I used to think my life was busy when I had a career, while rehabbing a house, volunteer work, bible study group, and dating. Ha!/divdiv style="text-align: left;"br //divdiv style="text-align: left;"Silly me. Now I now the truth...kids bdefine /bthe word busy./divdiv style="text-align: left;"br //divdiv style="text-align: left;"For those of you out there without kids, have pity on people like me. Know that we are still in there somewhere and will (hopefully) re-emerge when the college years are upon us./divdiv style="text-align: left;"br //divdiv style="text-align: left;"My scattered brain managed to produce another a href="http://secretrecipeclub.com/" target="blank"Secret Recipe Club/a treasure in time for today's deadline. I'm very proud not to have dropped this ball. I have unearthed a delicious chopped salad recipe. This one is very Italian and very delicious. (Sandy, you would even appreciate it.) It comes by way of a href="http://authenticsuburbangourmet.blogspot.com/" target="blank"Authentic Suburban Gourmet/a.br /br /Lisa blogs from the sunny San Francisco Bay Area. She has a ton of delicious recipes, but what I was really intrigued about was her photography. Either she has subbed out the photography to a pro, been replaced by an alien expert photographer, or worked her tail off learning how to take better photos. I'm not sure which, but it is incredible to see the transformation of the photos on her blog. Just search "chopped salad" and you'll see some examples of what light can do for a photo. Not to mention her food styling. Her stuff just looks beautiful. Lisa blogs exemplifies how we can each improve our skills. Maybe there is hope for my mommy's brain after all.br /br /This chopped salad recipe is from “The Mozza Cookbook”span style="color: #191919; font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px;" /spanfrom famed chef, restaurateur and cookbook author, Nancy Silverton. I made a few changes like adding black olives and purple cabbage (because it is so much cheaper than radicchio). Be sure to check out a href="http://authenticsuburbangourmet.blogspot.com/2011/10/nancys-chopped-salad-with-oregano.html" target="blank"Lisa's recipe/a if you like detailed instructions. And she has those beautiful photos to go with it.br /br /The key on a chopped salad is to chop most everything in uniform sizes. That way you get a little of everything on your fork at the same time. Delicious!/div/divbr /span style="color: #38761d; font-size: large;"Italian Chopped Salad/spanbr /span style="color: #38761d; font-size: x-small;"ia href="http://authenticsuburbangourmet.blogspot.com/2011/10/nancys-chopped-salad-with-oregano.html" target="blank"from Authentic Suburban Gourmet/a/i/spanbr /span style="color: #38761d;"br //spanispan style="color: #38761d;"Salad/span/ibr /span style="color: #38761d;"1/2 sm red onion, chopped/spanbr /span style="color: #38761d;"1/2 sm head iceberg lettuce, cored and chopped/spanbr /span style="color: #38761d;"1 sm head purple cabbage, cored and chopped/spanbr /span style="color: #38761d;"1 pint sm sweet cherry tomatoes, halved/spanbr /span style="color: #38761d;"1 1⁄2 c garbanzo beans/spanbr /span style="color: #38761d;"1 c chopped black olives/spanbr /span style="color: #38761d;"4 oz aged provolone, chopped into sm pieces/spanbr /span style="color: #38761d;"4 oz salami, chopped into sm pieces/spanbr /span style="color: #38761d;"1/4 c banana peppers, chopped/spanbr /span style="color: #38761d;"2 tsp salt/spanbr /span style="color: #38761d;"1⁄2 c oregano vinaigrette/spanbr /span style="color: #38761d;"1⁄2 lemon juiced, plus more to taste/spanbr /span style="color: #38761d;"toasted pine nuts (see note at bottom)/spanbr /span style="color: #38761d;"br //spanspan style="color: #38761d;"Combine the onion, lettuce, cabbage, tomatoes, garbanzo beans, olives, provolone, salami, and pepperoncini in a large, wide bowl. Season with salt and toss to thoroughly combine the ingredients. Drizzle 1/2 cup of the vinaigrette and squeeze the lemon juice over the salad, then toss gently to coat the salad with the dressing. Taste for seasoning and add more salt, lemon juice or vinaigrette if desired. Pile the salad on a large platter or divide it among individual plates, piling it like a mountain./spanbr /span style="color: #38761d;"br //spanispan style="color: #38761d;"Oregano vinaigrette/span/ibr /span style="color: #38761d;"2 1⁄2 tbsp red wine vinegar/spanbr /span style="color: #38761d;"2 tbsp dried oregano/spanbr /span style="color: #38761d;"1 tbsp fresh lemon juice, plus more to taste/spanbr /span style="color: #38761d;"2 garlic cloves, 1 smashed and 1 grated or minced/spanbr /span style="color: #38761d;"1⁄2 tsp kosher salt, plus more to taste/spanbr /span style="color: #38761d;"1⁄4 tsp freshly ground black pepper, plus more to taste/spanbr /span style="color: #38761d;"1 1⁄2 c extra-virgin olive oil/spanbr /span style="color: #38761d;"br //spanspan style="color: #38761d;"Combine all ingredients in a glass jar and shake vigorously. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using./spanbr /br /br /UPDATE: I actually tried this salad withOUT the lettuce and it was amazing that way and keeps longer since there is no lettuce to wilt. The general consenses was that it would make an amazing pasta salad! And toasted pine nuts sprinkled on top, take this dish to the next level.br /a href="http://s833.photobucket.com/albums/zz252/fromchapelhilltochickenville/?action=view&current=Signature-2.jpg" target="blank"img alt="Photobucket" border="0" height="64" src="http://i833.photobucket.com/albums/zz252/fromchapelhilltochickenville/Signature-2.jpg" width="320" //a

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