This delicious chopped salad lets you take pride in your knife skills! A wonderful combination of flavours and textures, this is an ideal warm-weather pot luck salad.
For the Vinaigrette
½ shallot, minced
1 garlic clove, minced
1 lemon, juiced
salt and black pepperto taste
For Quick Pickled Red Onion
½ small red onion, thinly sliced
½ tsp sugar
For the Salad
½ small iceberg lettuce, cored and chopped
2 cups shredded red cabbageor radicchio, cored and chopped
1 cup quick pickled red onion
1 pt cherry or grape tomatoes, halved
½ English cucumber, diced
5 pepperoncini, stemmed and slicedor grilled artichokes, halved
4 oz cured sausage, diced or slicedkielbasa or salami
4 oz bocconcini, halved
1
To make the vinaigrette, whisk together the shallot, garlic, vinegar, lemon juice, oregano, salt and pepper in a small bowl. Slowly drizzle in the olive oil while whisking until emulsified.
2
To make the quick pickled onions, mix the onion, vinegar, salt and sugar in a small bowl. Let sit for at least 30 minutes.
3
To make the salad, in a large bowl, combine all ingredients except for the parmesan cheese. Drizzle with the vinaigrette and toss to coat. Adjust seasoning with salt and pepper if necessary.
4
Transfer the salad onto a serving platter. Sprinkle with the parmesan and serve.
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Ingredients
For the Vinaigrette
½ shallot, minced
1 garlic clove, minced
1 lemon, juiced
salt and black pepperto taste
For Quick Pickled Red Onion
½ small red onion, thinly sliced
½ tsp sugar
For the Salad
½ small iceberg lettuce, cored and chopped
2 cups shredded red cabbageor radicchio, cored and chopped
1 cup quick pickled red onion
1 pt cherry or grape tomatoes, halved
½ English cucumber, diced
5 pepperoncini, stemmed and slicedor grilled artichokes, halved
4 oz cured sausage, diced or slicedkielbasa or salami
4 oz bocconcini, halved