I resisted the urge to include a chopped salad recipe in each of the seasons, even though I love them so much. They are both hearty and fresh and are a good use of some pantry staples. This recipe starts with salami cooked until crisp and then sautéed with chickpeas and spices to add a warm, soft crunch.
Kitchen Note
To make supremes (citrus segments cut out of their membranes), cut off the tops and bottoms of the fruit so the fruit can sit flat on a cutting board. Use a sharp paring knife to cut off the peel and pith, following the curve of the fruit. Working over a medium bowl to collect the juices, cut between the membranes to release the fruit segments and drop them into the bowl. Squeeze the membranes to release more juice.
Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez © 2024. Photographs by Ashley Rodriguez © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.
Winter Chopped Salad
Ingredients
- ½ small red onion, thinly sliced (about ½ cup)
- ½ small fennel bulb, thinly sliced (about ½ cup)
- ½ small turnip, cut into matchsticks (about ½ cup)
- 4 medium oranges
- 3 tablespoons extra-virgin olive oil
- 2 ounces sliced salami, cut into strips ¼ inch wide
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 2 tablespoons fresh rosemary, coarsely chopped
- 4 garlic cloves, thinly sliced
- Kosher salt
- Pinch of red chile flakes
- 1 tablespoon orange zest (reserved from above)
- ¼ cup fresh orange juice (reserved from above)
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- 6 cups chopped assorted greens, such as romaine, kale, and radicchio
- 1 cup pitted and chopped Castelvetrano olives
- 4 ounces smoked Cheddar cheese, diced (about 1 cup)
Directions
01
In a large bowl, combine the onion, fennel, and turnip and set aside.
02
In a small bowl, grate the zest of enough of the oranges to get 1 tablespoon zest and set aside for the dressing.
03
Segment the oranges (see Note) over a bowl. Measure ¼ cup juice and set aside for the dressing.
04
Fry the Salami and Chickpeas: Line a plate with paper towels. In a medium skillet, heat the oil over medium-high heat.
05
Add the salami and cook until crisp, 3 to 4 minutes. Use a slotted spoon to transfer the salami to the paper towels to drain.
06
Add the chickpeas, rosemary, garlic, ½ teaspoon salt, and chile flakes to the skillet and sauté until the garlic is golden brown, 4 to 5 minutes. Remove the mixture from the skillet and set aside to cool with the salami.
07
Make the Dressing: In a small bowl, combine the reserved orange zest and juice. Add the vinegar, mustard, ½ teaspoon each salt and pepper and whisk to combine. Whisking constantly, slowly add the oil. Taste and adjust the seasonings as desired.
08
Add the orange segments and salad greens to the large bowl with the onion, fennel, and turnips. Pour in the dressing and toss to combine. Add the cooked chickpea mixture, and olives along with the Cheddar and toss well.
09
Transfer to a platter or serving bowl and serve right away.
