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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

    • 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
    • 4 tbsp olive oil
    • 1 tbsp red wine vinegar
    • ½ tsp mustard powder
    • ½ tsp caster sugar

Directions

  1. To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl.
  2. To make the dressing, mix all the ingredients together with ½ teaspoon of salt 12 turns of the black pepper mill in a bowl.
  3. Drizzle the dressing over the salad and toss well. Serve immediately.