Nancy's Chopped Salad

Nancy Silverton's iconic chopped salad - tastes like an old school italian sub, but better. This salad is rejoiced from coast to coast, for good reason.

Course dinner, Lunch, Main Course, Salad

Cuisine American

Keyword nancy silverton, salad, italian sub, chopped salad

Ingredients

Oregano Dressing

3 cloves garlic, finely chopped
1-2 Tbsp Oregano I use 1.5 Tbsp, the original recipe calls for 2
2 tsp kosher salt
1 tsp coarse ground black pepper
1/4 cup red wine vinegar
2 Tbsp fresh squeezed lemon juice
1/2 cup olive oil

Salad and Assembly

1 head organic romaine lettuce, shredded into thin ribbons
1/2 head radicchio, cored and thinly shredded
1/2 red onion, sliced paper thin
1/4 lb provolone cheese, thick cut from deli (1/2 inch)
1/4 lb hard salami, thick cut from the deli (1/2 inch)
1/4 cup sliced pepperoncini
dried oregano & kosher salt for garnish

Instructions

Oregano Dressing

Chop the garlic, oregano, salt and pepper and smash into a rough paste with the back of a chef's knife to make ingredients blend into the liquid more smoothly. Put the paste into a jelly jar, and add the red wine vinegar, lemon juice, and olive oil, and shake to combine. Let the ingredients marinate for at least 30 minutes on the counter at room temp.

Salad and Assembly

Finely chop the Romaine lettuce into fine ribbons, along with the radicchio and set aside.
Separate the red onion layers, and smash to flatten so you can chop into fine slices to match the other ingredients. Throw the red onion into a bowl and cover with cold water for at least 10 minutes; this will soften the bite of the onion.
Finely chop the provolone and salami into thin matchsticks. Toss all the lettuce, radicchio, provolone, salami, and drained red onion into a large salad bowl. Add the pepperoncini and dress to your liking. Note - you will have a good amount leftover dressing, which will keep for a week in the fridge.
Finish the salad with extra dried oregano, salt and ground pepper to taste.