Winter Italian Chopped Salad
by ANNA STOCKWELL, EPICURIOUS, January 2019
3 tablespoons fresh orange juice
3 tablespoons red wine vinegar
1 large garlic clove, finely grated
1 tablespoon chopped oregano
1 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons Oregon Olive Oil,
plus more for drizzling
1 1/4 teaspoon kosher salt, divided
1/2 pound marinated artichoke hearts from a 12-oz. jar
(about 1 1/2 cups), drained
4 ounces mini pepperoni rounds
2 (15.5 oz.) cans chickpeas, drained, rinsed, dried
1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)
1/2 head of radicchio, cut into 1" pieces (about 3 cups)
4 stalks celery, thinly sliced
2 navel oranges, peel and pith removed, cut into 1/2" pieces
1/2 pound provolone cheese, cut into 1/2" pieces
1 cup pitted black olives, thinly sliced
WITH PURCHASE OF 2 OR MORE BOTTLES
Oregon Olive Oil
Copyright © RIVER RANCH OREGON OLIVE OIL
Freshness you can taste!
FREE SHIPPING WITHIN OREGON
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty and savory flavors.
Premium 100% Oregon Estate Grown Extra Virgin Olive Oil
Preheat oven to 450F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup olive oil, and 3/4 teaspoon salt in a large bowl.
Toss artichokes, pepperoni, chickpeas, and 2 tablespoons olive oil on a rimmed baking sheet; season with remaining 1/2 teaspoon salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18-20 minutes.
Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine.
Add chickpea mixture to salad and toss again to combine. Drizzle with more olive oil.