Рет қаралды 65,222
This week on "Genius Recipes," Kristen's sharing the secret tricks that make Chef Nancy Silverton's chopped salad so iconic. Is it the powerhouse dressing? Its versatility? Yes and yes-plus a few extra touches that make this salad sing. GET THE RECIPE ►► f52.co/32HDXmW
INGREDIENTS
For the vinaigrette:
2 1/2 tablespoons red wine vinegar
2 tablespoons dried oregano
Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
2 medium cloves garlic, 1 smashed flat and 1 grated
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 1/2 cups extra-virgin olive oil
For the salad:
1/2 small red onion, cut in half from top to bottom
1 head (22 ounces) iceberg lettuce
1 head (11 ounces) radicchio
1 pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s, cut into quarters
Kosher salt
1 1/2 cups no-salt-added chickpeas, drained
1/4 pound aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
5 pepperoncini (stems discarded), cut into thin slices (about 1/4 cup)
Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
Dried oregano (preferably Sicilian oregano on the branch), for sprinkling
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.