Chopped salad
I’m a great fan of the chopped salad. It’s all about the variety of the ingredients that you add and I like the way everything is a uniform size. It’s pleasingly American – like chopped liver, it says what it is.
Ingredients
For the salad
- 400g tin chickpeas, drained and rinsed
- 1 iceberg lettuce, chopped
- ½ romaine lettuce, chopped
- 120g/4½oz Italian salami, cut into thin strips roughly 5cm/1¾in long
- 200g/7oz mozzarella, roughly chopped
- 3 tomatoes, roughly chopped
- ½ cucumber, roughly chopped
- small handful basil leaves, finely chopped
- flaked sea salt and freshly ground black pepper
For the dressing
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp mustard powder
- ½ tsp caster sugar
Method
To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl.
To make the dressing, mix all the ingredients together with ½ teaspoon of salt 12 turns of the black pepper mill in a bowl.
Drizzle the dressing over the salad and toss well. Serve immediately.
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