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Chopped Italian(ish) Salad
The homemade rendition of my lunch order every day on set at @masterchefjunior — I swap out the traditional salami and provolone for some grilled or blackened chicken breast and chickpeas, plus a generous shaving of Parmesan, plus pickled red onions and the bright, salty pop of pepperoncini!! I’m a more is more person. It could not be more perfect. Unless you have some fresh flat leaf parsley and then you should toss whole plucked leaves on in just before serving.
Chopped Italian(ish) Salad
Ingredients
Pickled Red Onions
1 medium red onion, thinly sliced
1/2 cup apple juice
1/2 cup apple cider vinegar
1 tablespoon coriander seeds, crushed
2 teaspoons kosher salt
Italian Vinaigrette
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 lemon, juiced, plus more if desired
2 cloves garlic, grated or 1/2 teaspoon granulated garlic
1 teaspoon oregano
1 teaspoon Dijon mustard
1 pinch granulated sugar (optional)
Sea salt and freshly cracked black pepper, to taste
Salad
1 cup shredded curly kale
1 cup shredded romaine lettuce
2 Persian cucumbers, diced
1/4 cup garbanzo beans, rinsed and drained
1 boneless, skinless chicken breast, grilled or blackened, chopped
1/4 cup cherry tomatoes, halved
2 tablespoons pepperoncini, thinly sliced
2 tablespoons pickled red onion (recipe above)
2 tablespoonsshaved Parmesan
Instructions
Pickled Red Onions
•Add all ingredients to a saucepan and bring to a boil over medium-high heat, uncovered, then remove from the heat and allow to cool completely. Once cool, store in an airtight container in the refrigerator up to one week.
Italian Vinaigrette
•Add all dressing ingredients to the bowl of a blender (or use an immersion blender) to thoroughly emulsify. You can also use a whisk and bowl or add to a mason jar and shake vigorously to create a nicely thickened if slightly less uniform result.
Salad
•To assemble, add kale, romaine, cucumbers, and garbanzo beans to a bowl and toss to coat with desired amount of Italian vinaigrette. Arrange chicken breast, tomatoes, pepperoncini and pickled red onions on top and scatter with Parmesan. Toss just before serving. Enjoy!
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