Whatever happened to antipasto salad? (Unfortunately) relegated to the ’90s, I think of it as a chopped salad’s long-lost relative. Italian herbs, cheese, and salami may not have made the the healthiest salad a few decades ago, but this updated version features kale, radicchio, and avocado too for a Californian take on an updated classic. Serve this as a side to pasta, as I do, or eat it as a light meal on its own. Either way, it’s delicious.
Ingredients:
- 1 small or medium garlic clove
- 1/3 cup good quality olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons fresh chopped thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces mozzarella cheese, drained and cut into 1/2-inch pieces
- 4 ounces deli-sliced salami, cut into 1/2-inch pieces
- 1 bunch kale, stems and ribs removed, leaves coarsely chopped (about 2 cups)
- 1 15-ounce can chickpeas, drained and rinsed
- 1 shallot, thinly sliced
- Black pepper
- 1 head radicchio, cored and coarsely chopped
- 1 avocado, halved, peeled, and cut into 1-inch chunks
- Grated Parmesan cheese, for serving
- Mince the garlic on a cutting board, then sprinkle with a pinch of salt and chop and scrape the garlic and salt back and forth with the flat side of a knife until it forms a mostly smooth paste.
- Scrape the garlic paste into a large serving bowl and whisk in the olive oil, vinegar, thyme, oregano, and red pepper flakes. Add the mozzarella, salami, kale, chickpeas, and shallot and season with salt and pepper. Toss to combine, then gently stir in the radicchio and avocado. Sprinkle with Parmesan and serve.