Italian Chopped Salad

If something has been brined, pickled or cured there’s a good chance I have a jar of it in my fridge. So I could also call this salad “clean out the fridge” salad but Italian Chopped is much sexier. There aren’t a ton of rules with this one, you really can add whatever you want but I wouldn’t stray far from the recipe for the salad dressing. It’s taken me a few years to perfect and I think it’s reached the pinnacle. It’s tangy, a little spicy, creamy, and really complements the said brined, pickled, and cured things. This is one of the quickest salads to throw together, and requires no cooking time. It gets gobbled up just as fast!

I typically use:

• Romaine for the base, but iceberg would work well here too. Just anything that wouldn’t be the main character like arugula or spinach

• Cold cuts - salami, pepperoni. I’ve also had leftover chicken thrown on top which was also great!

• Pickled things: peperoncini, red onion, cornichon/gherkins

• Brined things: green olives, capers, pimento

• Artichoke hearts

• Hearts of palm

• Cherry tomatoes

• Cucumber

• Bell pepper

• Beans: garbanzo is my favorite but kidney beans would be delicious too

• Fresh chopped parsley

• I’ve also added shredded mozzarella or parmesan cheese, both fantastic!

Every day Italian Dressing:

• 1/3 - 1/4 cup olive oil

• 2 tbsp red wine vinegar

• 2 tbsp water (optional - I like to add some water to all my dressings so it covers more ground without adding more calories)

• 1 tbsp dijon mustard

• 2 tsp Italian seasoning

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp crushed red pepper

• 1/2 tsp salt

• some fresh cracked pepper

• Add all ingredients to a mason jar and shake until combined!

Keep your knives and your wits sharp, my friends