March 27, 2023

Italian Chopped Salad

This salad is inspired by the Italian Chopped Salad during a recent trip to The Grocery in Charleston, SC.    The Grocery has been a long time favorite and every time we go for dinner I'm left craving what I've had again and again.  This is what I do at favorite spots. Some may call it obsessing!  Bitter radicchio, crisp endive, a simple vinaigrette, aged provolone, butter beans. I can't explain how good it was, you'll just have to try it.  The combination was also a really nice change from what I've been having lately. Move over, feta!  Obviously no way to know exact proportions or ingredients, but this is my version and best guess. If you're local, head to The Grocery for the full experience if you can and order it for yourself (and hope it's still on the menu).  Then you can make this salad several days in a row and obsess over it as I have.  This salad can most definitely stand alone, but also goes great as a side for roasted chicken, fish or steak.  

In the essence of time, I used boxed/canned butter beans in this recipe only because on busy weeknights I tend to make meals that are a little quicker and easier.  Fresh Butter beans would obviously be better, and well, fresher! If you get your hands on some definitely use those instead. It's worth the extra effort and always a good idea when you can buy fresh beans to batch cook so that you can use them in meals several nights in a row and then freeze any leftover.  

Also in the essence of time, if you can find bagged Italian Salad Mix at the store that would free up a little time washing, drying and chopping the lettuce and radicchio. If not, it really only adds a few extra minutes to prep.   Radicchio is very bitter and the reason being for only using a 1/4 head with the rest of the lettuces.  Simple, colorful, flavorful, nutrient dense. Hope you'll enjoy this salad just as much.  Still craving, still making! 

Ingredients

 1 head Boston butter lettuce
 3 small Belgian endive lettuce heads
 ¼ head radicchio
 1 cup aged provolone cheese, grated large
 6 radishes, tops and bottoms removed and sliced thinly
Vinaigrette
 3 tbsp champagne vinegar
 1 garlic clove, pressed or minced
 1 tsp honey
 1 tsp dijon mustard
 ¼ tsp dried oregano
 ¼ tsp dried basil
 ¼ cup extra virgin olive oil
 flaky salt and fresh ground pepper
Beans
 1 cup butter beans, fresh or boxed/ canned; can substitute with garbanzo beans (chickpeas)
 1 tsp extra-virgin olive oil
 lemon wedge, squeezed

Directions

1

Drain and rinse the butter beans, if using boxed or canned beans. Add 1 tsp olive oil and a lemon wedge squeeze and mix. Let sit while you prepare the rest of the salad.

2

Start by removing any outer leaves that look wilted or undesirable. Cut and remove roots of the Boston and endive lettuces. Next, cut the radicchio in half so that the stem is sliced in half lengthwise. From here, you can see the V-shaped stem in the middle of each half. Remove it by cutting it out at an angle. Once the stem is removed cut the radicchio into quarters.  You will only use one quarter for this salad, so wrap and save the remaining for future recipes. Wash and dry the leaves of your Boston, endive and radicchio and cut all into bite size pieces. Place in a large salad bowl.

3

In a small bowl, start building the vinaigrette. Add all of the ingredients to the bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

4

To assemble the salad, add the beans, the radishes, and the grated provolone to the salad bowl with greens. Add enough vinaigrette to the salad to moisten. Toss and add more dressing if needed. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Italian Chopped Salad

Italian Chopped Salad

Category, , , , , DifficultyBeginnerYields4 Servings
Prep Time10 minsTotal Time10 mins

Ingredients

 1 head Boston butter lettuce
 3 small Belgian endive lettuce heads
 ¼ head radicchio
 1 cup aged provolone cheese, grated large
 6 radishes, tops and bottoms removed and sliced thinly
Vinaigrette
 3 tbsp champagne vinegar
 1 garlic clove, pressed or minced
 1 tsp honey
 1 tsp dijon mustard
 ¼ tsp dried oregano
 ¼ tsp dried basil
 ¼ cup extra virgin olive oil
 flaky salt and fresh ground pepper
Beans
 1 cup butter beans, fresh or boxed/ canned; can substitute with garbanzo beans (chickpeas)
 1 tsp extra-virgin olive oil
 lemon wedge, squeezed

Steps

1

Drain and rinse the butter beans, if using boxed or canned beans. Add 1 tsp olive oil and a lemon wedge squeeze and mix. Let sit while you prepare the rest of the salad.

2

Start by removing any outer leaves that look wilted or undesirable. Cut and remove roots of the Boston and endive lettuces. Next, cut the radicchio in half so that the stem is sliced in half lengthwise. From here, you can see the V-shaped stem in the middle of each half. Remove it by cutting it out at an angle. Once the stem is removed cut the radicchio into quarters.  You will only use one quarter for this salad, so wrap and save the remaining for future recipes. Wash and dry the leaves of your Boston, endive and radicchio and cut all into bite size pieces. Place in a large salad bowl.

3

In a small bowl, start building the vinaigrette. Add all of the ingredients to the bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

4

To assemble the salad, add the beans, the radishes, and the grated provolone to the salad bowl with greens. Add enough vinaigrette to the salad to moisten. Toss and add more dressing if needed. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

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