RECIPE
Chopped Salad
By @ADIP food
One of the first things my Mum taught me how to make was Nancy Silverton’s chopped salad (Mum worked for her when I was growing up) I still make it all the time
and it's a great way to make use of things hanging around in the fridge and cupboards.
Method
Make the dressing in a large bowl before adding all the chopped ingredients except the lettuce and radicchio. I like to let the ingredients soak up the dressing, adding the lettuce just before I serve. Feel free to alter the recipe using what you have on hand.
Dressing
- 4tbsp extra virgin olive oil
- 2tbsp red wine vinegar
- 1tsp dijon mustard
- 1tsp wholegrain mustard
- 1/2 lemon juice
- Salt and pepper to taste
Salad
- 1/2 head iceberg thinly sliced
- 1/2 radicchio thinly sliced
- 120g drained chickpeas
- 50g provolone sliced
- 50g salami sliced
- 120g cherry tomatoes quartered
- 75g cucumber diced
- 50g green olives diced
- 25g pickled peppers diced
- 1 spring onion thinly sliced
- 1tsp dried oregano
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