Italian Chopped Salad

Italian Chopped Salad


2 TBSP red wine vinegar

1 tsp Dijon mustard 

1/2 tsp Calabrian chile paste, crushed red pepper flakes

1/2 tsp dried Italian seasoning 

1/2 small shallot, minced 

Kosher salt 

3 TBSP extra virgin olive oil 


4 radishes, thinly sliced

2 celery ribs, thinly sliced 

2 romaine hearts, cut into 1/2-inch-wide strips 

1/4 lb provolone, cut into 1/4-inch cubes 

1/4 lb Genoa salami, cut into 1/4-inch cubes 

1 cup cherry tomatoes, halved 

3 TBSP pickled pepperoncini, sliced 

3 TBSP pickled cherry peppers, sliced 

For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.

Gradually whisk in the olive oil.

Pour into a cruet and shake or whisk in a bowl.
For the salad: Combine the radishes, celery, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl.

Add Romaine. Toss with the vinaigrette and serve immediately.