Chopped Salad

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

2 Tbsp red wine vinegar

1 lemon, juiced

2 tsp dried oregano

salt and black pepperto taste

¼ cup extra virgin olive oil

For Quick Pickled Red Onion

½ small red onion, thinly sliced

2 Tbsp red wine vinegar

½ tsp salt

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

½ cup pitted black olives, halvedor green olives

4 oz cured sausage, diced or slicedkielbasa or salami

4 oz bocconcini, halved

½ cup shaved parmesan cheeseor pecorino cheese

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.

To make the quick pickled onions, mix the onion, vinegar, salt and sugar in a small bowl. Let sit for at least 30 minutes.

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.

Transfer the salad onto a serving platter. Sprinkle with the parmesan and serve.

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