Spanish Chopped Salad {recipe}

Spanish chopped salad

This National Salad Month post is sponsored by DOLE Salads, whose Arugula and Italian blends are perfect for this recipe!

I never understood the “chopped” descriptor for a “chopped salad.”

All the ingredients in a salad are supposed to be chopped. Otherwise, lettuce, tomatoes, cucumbers left whole on the plate, is just called “lazy.”

Still, I call this Chopped Salad “chopped” because it is inspired by an actual dish also called a “chopped salad” at one of our favorite restaurants in Los Angeles. The original salad leans toward Italian ingredients like salami, provolone cheese, and a tart vinaigrette with a heavy dose of dried oregano. In honor of Dole Salads’ $40,000 Taste of Spain Contest (are you entered?! make sure you play!), we’ve made ours a Spanish Chopped Salad, which includes some of the same Mediterranean ingredients, and also incorporates Spanish chorizo, Manchego cheeese, roasted red peppers, and Spanish olives.

Because the individual ingredients are so flavorful on their own (spicy chorizo! salty Manchego!), we dressed the salad with a simple Sherry vinaigrette that just serves to highlight those flavors rather than overpower them.

Go get ingredients. Play the Taste of Spain game. Make this salad. Win!
Spanish chopped salad

Spanish Chopped Salad {recipe}

serves 4 to 8 depending on serving size

Ingredients

Simple Sherry Vinaigrette

2 tablespoons sherry vinegar
1 medium clove garlic, very finely minced
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
½ cup extra-virgin olive oil

Salad

¼ small red onion, cut length-wise and thinly sliced into slivers, soaked in bowl of ice water for about 10 minutes
1 bag of DOLE Salads Italian blend, additionally chopped into smaller pieces (or 1 head of Romaine lettuce and 1 head radicchio)
1 bag of DOLE Salads Arugula blend (or 4-5 handfuls arugula)
1 pint cherry tomatoes cut into halves or quarters (we used yellow ones for the color)
2 roasted red peppers, chopped
¼ cup Spanish oil-cured olives, sliced
1 can chickpeas, drained and rinsed
¼ pound Manchego cheese, diced into ½-inch cubes
¼ pound Spanish chorizo, sliced into thin rounds, then cut into quarters
salt and pepper to taste

Directions

Make the Vinaigrette: Whisk together the vinegar, garlic, salt and pepper in a small bowl. Let the mixture rest for 5 minutes then add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and adjust salt, pepper as needed.

Make the Salad: Combine Romaine, radicchio, and arugula lettuces, tomatoes, roasted peppers, sliced olives, chickpeas, Manchego cheese, chorizo, and red onion in a large, wide bowl. Drizzle about ¼ cup of the vinaigrette over the ingredients in the bowl, then toss gently to combine and coat the vegetables. Taste for seasoning and adjust with additional vinaigrette, salt, and pepper. You will not use all the dressing. Cover it tightly and keep in refrigerator up to 3 days.

Spanish chopped salad
this post sponsored by DOLE salads

by Sarah J. Gim on May 6, 2013 · 1 comment

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