Chopped salad

Green salad is a fine way to start a meal, but sometimes you need a salad that’s more substantial. With everything in it but the kitchen sink (and we mean that in a nice way), this salad will fill you up without weighing you down. Feel free to add whatever is in the fridge that strikes your fancy . . . artichoke hearts would be good.

Portions: Makes 4 servings

Ingredients:

• Balsamic Vinaigrette 
• ¹⁄4 cup balsamic vinegar
• 1 teaspoon sugar 
• 1 teaspoon Dijon mustard
• 2 garlic cloves,
• minced 
• ¹⁄2 teaspoon kosher salt 
• ¹⁄2 teaspoon freshly ground black pepper 
• ³⁄4 cup extra-virgin olive oil Chopped Salad 
• 6 ounces mixed greens, rinsed and dried 
• 1 romaine heart, coarsely chopped 
• 6 ounces sliced dry or Genoa salami, cut into 
• ¹⁄4-inch wide strips 
• 4 ounces (¹⁄4-inch) diced fontina cheese (1 cup) 
• ¹⁄3 cup (¹⁄4-inch) diced carrots 
• ¹⁄3 cup (¹⁄4-inch) diced celery 
• ¹⁄3 cup (¹⁄4-inch) diced red onion 
• ¹⁄3 cup (¹⁄4-inch) diced fennel
• ¹⁄3 cup drained and coarsely chopped peperoncini (Italian pickled hot peppers)
• ¹⁄3 cup coarsely chopped pitted kalamata olives 
• ¹⁄4 cup drained and rinsed canned garbanzo beans (chick- peas)

Preparation:

To make the vinaigrette, whisk the vinegar, sugar, mustard, garlic, salt, and pepper in a medium bowl. Gradually whisk in the oil. Makes about 1 cup. (The vinaigrette can be made up to 1 week ahead, stored in a jar in the refrigerator. Shake well before using.). Mix all of the salad ingredients in a large serving bowl. Add the vinaigrette and toss well. Serve immediately. Make a double batch of the dressing, use 1 cup to dress this salad, and refrigerate the leftover vinaigrette for another meal.20