Growing Chefs! Ontario Chopped Salad

Chopped Salad

Chopped salad is very accurately named- it can include any variety of ingredients, just make sure they are all chopped to a similar size, so every bite is packed with evenly distributed delicious flavour!
Serves 6
2 cups chickpeas, drained and rinsed1 small head iceberg lettuce, chopped1 head romaine lettuce, chopped3/4 cup Italian salami, sliced1 cup fresh mozzarella, torn2 cups tomates, chopped1 cup cucumber, chopped1/2 cup red onion, shaved1/4 cup kalamata olives, pitted and halved6 basil leaves, chiffonade

Salad Dressing

3 tablespoons red wine vinegar2 teaspoons dijon mustard2 teaspoons honey2 teaspoons oregano3/4 cup olive oil Salt to taste Pepper to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesCutting boardChef's knifeSpatulaWhiskTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Drain and rinse the chickpeas well and add to a large bowl.

Cut the head of iceberg lettuce into quarters, then chop it finely.

Wash the romaine and dry, then cut the head into quarters. Remove the core, then chop finely.

Stack a few slices of salami together, then slice into thin slices, about 2 – 3 centimeters thick.

Remove the top of the tomato, then cut into quarters. Chop into pieces roughly the size of a quarter.

Remove the tip of the cucumber, then cut into quarters. Chop into pieces the same size as the pieces of tomato.

Cut the tip and root of the onion off and discard. Cut in half and remove the peel of the onion. Cut the onion into pieces a bit smaller than your tomato and cucumber.

Cut the olives in half and remove the pits.

Combine all ingredients processed so far into one large bowl.

Get Cooking!

In a small mixing bowl, combine vinegar, honey and mustard and whisk well. Slowly stream the olive oil into this mixture while whisking. Once all of the oil is added, add the oregano and season with salt and pepper. Pour this mixture over the bowl of ingredients.

To chiffonade basil, stack a few leaves on top of each other and roll them up tightly. Slice this into thin slices, and combine with the salad.

Tear the mozzarella into bite size pieces and then gently fold into the salad, leaving some to top for garnish.

Bowl up the salad and enjoy, garnish with any extra basil and cheese!

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