Italian Chopped Salad

salad butter olive oil chickpea garlic red wine vinegar honey dijon mustard red pepper radicchio endive provolone cheese salami

Chris Morocco

4 servings

Source

Ingredients

1 Tbsp. unsalted butter

7 Tbsp. extra-virgin olive oil, divided

1 14.5-oz. can chickpeas, rinsed

2 small garlic cloves, divided

Kosher salt

3 Tbsp. red wine vinegar

1½ tsp. honey

1 tsp. Dijon mustard

½ tsp. crushed red pepper flakes

Freshly ground black pepper

1 head of radicchio, thinly sliced

2 endive, thinly sliced

2½ oz. sharp provolone cheese, thinly sliced, torn

2 oz. cured fennel salami, thinly sliced, cut into half-moons

Method

Heat butter and 2 Tbsp. oil in a large nonstick skillet over medium-high until butter melts. Add chickpeas and 1 garlic clove; season with salt. Cook, tossing occasionally, until chickpeas are browned and crisp, 6–8 minutes.

Meanwhile, whisk vinegar, honey, mustard, red pepper flakes, and remaining 5 Tbsp. oil in a large bowl to combine. Finely chop half of remaining garlic clove (discard the rest unless you really, really like garlic) and add to dressing; season with salt and black pepper.

Add radicchio, endive, provolone, and salami to dressing and toss to coat; season with salt. Add chickpeas and toss again to combine.