Eatsy: Chopped Salad

Etsy.com handmade and vintage goods
continentaldrift

Story by Kimberley Hasselbrink

Published on Apr 26, 2012 in Eatsy

continentaldrift

My introduction to the chopped salad was not a conventional one. I remember finally understanding the genius of this hodgepodge of meats, crunchy lettuces, cheeses and assorted salty garnishes while dining last summer at a favorite local restaurant. It was not a demure collection of perfectly diced cucumbers and mealy tomatoes; it was a robust salad of spicy charcuterie, sharp cheeses, hot peppers and bold salad greens. I was sold.

Then I had the chopped salad that changed my life at San Francisco’s Bar Tartine: a dazzlingly flavored mash-up of dill, halloumi cheese, paprika salami, sunflower seeds and a generous dollop of yogurt.  The sweet paprika, yogurt and dill add a layer of complexity and depth. The salty feta, olives and meats play nicely off the taming effects of sunflower seeds and chickpeas and the crisp greens balance everything. If the word hearty has a place in the breezy outdoor dining of the coming months, this is it.

Kimberley Hasselbrink

Chopped Salad
Yield: 6 servings

4 cups chopped romaine lettuce
3 cups chopped radicchio
15 ounce can chickpeas, drained and rinsed
1/2 cup sunflower seeds
4 ounces assorted cured meat, sliced (such as mortadella, salami, pastrami, prosciutto)
1/4 cup chopped, fresh dill

Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons strained, Greek yogurt
1.5 teaspoons sweet paprika
1/4 teaspoon sea salt
Cracked black pepper

Garnish:
Feta cheese, crumbled
Handful of olives, chopped
Marinated piquillo peppers, thinly sliced

Kimberley Hasselbrink

First, prepare the dressing. With a fork, whisk together the olive oil, red wine vinegar, yogurt, paprika and salt. Add cracked black pepper to taste.

Kimberley Hasselbrink

Next, compose the salad. In a large mixing bowl, gently toss the romaine lettuce, radicchio, chickpeas, sunflower seeds, assorted meats and dill with the dressing.

Kimberley Hasselbrink

Divide salad evenly among bowls and top with feta, olives and piquillo peppers, or serve family style with the garnishes in separate bowls on the side. Best served immediately.

More Food Posts on the Blog

Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

Related Items

3 Featured Comments

Sign in to add your own
  • TheHeartwoodStudio

    Nathan Wood from TheHeartwoodStudio says: Featured

    Lettuce straight from the garden is the best! If it all possible, grow your own! During the summer we must have salad for lunch almost every day, and never get bored of it. There are so many possibilities and combinations of salads you can make, how could you ever get bored?

    1 year ago

  • 3crows

    Sara Pulver from 3crows says: Featured

    I love a good chopped salad and this year I invented a new twist: Chopped Sandwich, basically the same thing as a chopped salad but add a piece of chopped up bread or toast, you can even smear some mayo on it for a little more sandwichy flavor, truly delish!

    1 year ago

  • IntheMoodforVintage

    Michele from IntheMoodforVintage says: Featured

    Making a salad like the one above is a work of art, in my opinion. Nothing is better than a fresh salad and home made dressing. Then nice thing is that it only takes a few minutes to make and it will definitely make the meal memorable.

    1 year ago

214 comments

Sign in to add your own