Italian Chopped Salad • Italian salad recipe

Italian Chopped Salad • Italian salad recipe , By supereasy.blognindi.site .

An Italian salad loaded with fresh goodness, plus salami, provolone, pepperoncini, and olives. It's light, yet hearty, and extra flavorful with a zippy Italian vinaigrette!

Total Time: 20 Minutes, Servings: 8 Servings

Ingredients :

Salad
• 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
• ½ medium head of radicchio*, finely chopped (about 2 cups)
• ½ medium red onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 1 pint cherry tomatoes, thinly sliced
• ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)
Italian vinaigrette
• ⅓ cup extra-virgin olive oil
• ⅓ cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 2 cloves garlic, pressed or minced
• 2 teaspoons dried oregano
• 10 twists freshly ground black pepper
• ¼ teaspoon salt, more to taste
• Pinch of red pepper flakes, for heat (optional)

Instructions :

• Heat the olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper to taste.
• Place the salmon fillets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms.
• Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
• Remove the salmon from the pan. Add the butter to the pan and melt.
• Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste.
• Place the salmon back in the pan. Spoon the sauce over the top.
• Sprinkle the parsley over the salmon, then serve.

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