Print  Nancy’s Chopped Salad
Yield: Makes 6 meal-sized salad or 12 side portions
Ingredients
Oregano dressing 4 cloves garlic 1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more) 2 teaspoons kosher salt Freshly ground black pepper 2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin
Salad
1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional)
Tomatoes
3/4 pound cherry tomatoes
1 1/2 tsp Sea salt
Instructions
Make dressing:
Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper.
Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste.
Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.
Assemble salad:
Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time.
Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve.
To serve:
When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing.
Adjust seasonings to taste, adding any reserved dressing if needed.
Serve immediately.2.6wk_bootstrap();
chicken gyro salad
Servings: 6 Print Chicken Gyro Salad
Yield: 6
Ingredients
CHICKEN 1 tablespoon olive oil Zest and juice of 1 lemon 3 cloves garlic, minced 1 1/2 teaspoon kosher salt
3/4 teaspoon paprika
1/4 teaspoon hot smoked paprika, plus more to taste
1 1/2 teaspoons dried oregano, crumbled
Freshly ground black pepper
10 boneless, skinless chicken thighs (about 3 pounds)
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TZATZIKI DRESSING
2 cups (554 grams) plain, unsweetened Greek yogurt
1 hothouse, English or seedless cucumber, unpeeled (about 1 pound)
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
2 medium cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
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ASSEMBLY
1 head romaine lettuce, chopped
1 red onion, thinly sliced
About 1 pound small-medium tomatoes, chopped
1 hothouse, English or seedless cucumber, chopped
4 large pitas (intending 1/2 per person) or more as needed
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Instructions
Prepare the chicken:
Combine all ingredients in a large freezer bag.
Rub all around, coating chicken as evenly as possible.
Let marinate for 20 minutes or up to 24 hours, whatever time you have.
Make tzatziki:
Place the yogurt in a medium bowl.
Quarter your cucumber lengthwise and cut out the seeded area.
Coarsely grate your cucumber (or use a Cuisinart) onto a clean dishcloth and wring it out as well as you can. All of that liquid makes for a soggy sauce.
Add wrung-out cucumber to yogurt bowl along with lemon, vinegar, dill, garlic, salt and pepper and stir to combine.
Taste and adjust seasonings.
Chill until needed.
Prepare salad components:
Arrange lettuce, onion, tomatoes and cucumbers on a platter.
If desired, toss onion with a squeeze of lemon and/or dash or two of vinegar and salt so that it mellows/lightly pickles while it rests.
Cook chicken:
Heat your grill to high heat or a grill pan to medium-high.
Remove chicken from marinade and grill on first side until dark lines appear, about 5 minutes
Then flip and grill for 3 minutes more on second side.
Cooking times will vastly range by the thickness and coldness of your chicken, as well as variations between grills.
Transfer cooked chicken to a cutting board, let rest for a couple minutes while you quickly heat/toast your pitas on the grill.
Eating
Cut chicken into thin strips.
Cut pitas into wedges.
Add to platter with vegetables and let everyone dig in.
Repeat all summer.
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(generously)
Print Butternut squash and arugula salad
Ingredients
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Instructions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan.
Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
Roast the squash for 15 to 20 minutes, turning once, until tender.
Add the cranberries to the pan for the last 5 minutes.
Dressing
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.
Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
To Serve
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.
Spoon just enough vinaigrette over the salad to moisten and toss well.
Sprinkle with salt and pepper
serve immediately.2.6wk_bootstrap();
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