The Perfect Chopped Salad

This salad is all about precision and technique, transforming simple ingredients into a vibrant, harmonious dish. Along the way, you’ll practice essential knife skills while learning tips for optimizing flavor and texture.

Ingredients:

For the Vinaigrette:

• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons dried oregano
• Juice from 1/2 lemon (1 tablespoon), or more to taste
• 2 medium garlic cloves (1 smashed flat, 1 minced)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 1/2 cups extra-virgin olive oil

For the Salad:

• 1/2 small red onion, cut in half from top to bottom
• 1 head (22 ounces) iceberg lettuce
• 1 head (11 ounces) radicchio
• 1 pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s
• Kosher salt
• 1 1/2 cups no-salt-added chickpeas, drained
• 1/4 pound aged provolone, cut into 1/8-inch-thick slices, then into 1/4-inch-wide strips
• 1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then into 1/4-inch-wide strips
• 1/4 pound turkey or chicken, cut into 1/8-inch-thick slices, then into 1/4-inch-wide strips
• 5 pepperoncini (stems discarded), thinly sliced (about 1/4 cup)
• Juice from 1/2 lemon (1 tablespoon), or more to taste
• Dried oregano, for sprinkling
• 1/4 cup grated Parmesan

Instructions:

1. Make the Vinaigrette:
   In a bowl, combine red wine vinegar, oregano, lemon juice, minced garlic, kosher salt, and black pepper. Slowly whisk in olive oil until emulsified. Set aside to let flavors meld.
2. Prep the Red Onion:
   Slice the red onion thinly into half-moons using the rock chop technique for even cuts. Place the slices in a bowl of ice water for 10 minutes to mellow their sharpness. Drain and pat dry before using.
3. Prep the Lettuce and Radicchio:
   For the iceberg lettuce: Trim off the root and any wilted outer leaves. Cut into quarters, then chop into bite-sized pieces. Aim for 1-inch squares for consistency.
   For the radicchio: Quarter, core, and slice into thin ribbons using the chiffonade technique, stacking the leaves and slicing in one motion.
4. Quarter the Cherry Tomatoes:
   Use the pinch grip technique for stability as you cut the cherry tomatoes into quarters. Sprinkle with a pinch of kosher salt to draw out their juices and amplify their sweetness.
5. Slice the Provolone, Salami, and Turkey or Chicken:
   Stack slices of each ingredient and cut into 1/8-inch-thick slices, then into 1/4-inch-wide strips for clean, even pieces that distribute well in the salad.
6. Slice the Pepperoncini:
   Lay the pepperoncini flat and slice into thin rings using a steady, even motion.
7. Assemble the Salad:
   In a large bowl, layer the iceberg lettuce, radicchio, salted cherry tomatoes, chickpeas, provolone, salami, turkey or chicken, and pepperoncini. Toss gently to combine.
8. Dress and Finish the Salad:
   Add the lemon juice and a generous drizzle of vinaigrette. Toss to coat evenly.
   Sprinkle with dried oregano, grated Parmesan, and an extra pinch of kosher salt and pepper to taste.