Winter Italian Chopped Salad

Ingredients for Winter Italian Chopped Salad

• 45ml fresh orange juice

• 3 tablespoons red wine vinegar

• 1 large garlic clove, finely grated

• 1 tablespoon chopped oregano

• 1 teaspoon Dijon mustard

• 60ml plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 1/4 teaspoons kosher salt, divided

• 230g marinated artichoke hearts from a 350g jar (about 230g ), drained

• 110g mini pepperoni rounds

• 2 (450g) cans chickpeas, drained, rinsed, dried

• 1/2 head of iceberg lettuce, cut into 1" pieces (about 1925ml )

• 1/2 head of radicchio, cut into 1" pieces (about 300g )

• 4 stalks celery, thinly sliced

• 2 navel oranges, peel and pith removed, cut into 1/2" pieces

• 230g provolone cheese, cut into 1/2" pieces

• 150g pitted black olives, thinly sliced

Preheat oven to 232°C. Whisk orange juice, vinegar, garlic, oregano, mustard, 60ml oil, and 3/4 teaspoons salt in a large bowl.

Toss artichokes, pepperoni, chickpeas, and 2 tablespoons oil on a rimmed baking sheet; season with remaining 1/2 teaspoons 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 oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.