Italian Chopped Salad With Salami, Prosciutto, and Fontina
Recipe type: Salad
Yield: Serves 4
  • 1 head radicchio
  • 1 large head escarole
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly-ground black pepper
  • 3 ounces (90 grams) prosciutto, cut into 1/4-inch slivers
  • 1/2 pound (250 grams) sliced cotto salami, cut into quarters
  • 6 ounces (185 grams) fontina, cut into 1/2-inch cubes
  • 1/4 pound (125 grams) pitted black or green olives, halved
  • 1/4 pound (125 grams) sliced or chopped pepperoncini, drained
  1. Coarsely chop the radicchio. Remove the pale green and yellow inner leaves from the escarole. Coarsely chop these, along with the pale stem end of the larger green leaves. Reserve the darker green leaves for another use, such as soup or braising.
  2. In a large bowl, whisk together the oil, vinegar, oregano, salt, and pepper until the vinaigrette is well blended. Add the radicchio and escarole and toss to coat.
  3. Divide the salad among individual bowls or plates or transfer to a platter. Arrange the prosciutto, salami, cheese, olives, and pepperoncini on top of the greens.
Prep the prosciutto, salami, and fontina first as they're easiest to cut cleanly while cold, but are tastiest after coming to room temperature (as they will do while you prep the other ingredients). 2 large heads of coarsely chopped endive can be subbed for the escarole (as I did here). I couldn't track down cotto salami, so subbed Fra'mani's salame rosa, a similar style of salami (both are uncured and cooked). The deli counter at my Whole Foods sells it by the pound.
Recipe by A Modest Feast at