There is a delicious rustic Italian restaurant here in San Francisco named Cotogna. It is open lunch through dinner every day and serves spit-roasted and grilled meat & fish, wood-fired pizza and house-made pasta. For many years they had a secret off-menu chopped salad they made for lunch that everyone was bananas for. Sadly, they stopped offering it, but I continue to ask every time I go in. Last week, I went there for lunch on my birthday and hopefully asked if they would make the chopped salad. The answer was no, but I did get a hand-written recipe. Um, best birthday gift ever! So, for all you San Franciscans, here you go. And for all the rest of you, this is the best salad you’ll every have!
Cotogna Chopped Salad
Serves: 6 servings
Ingredients
- 1 head iceberg lettuce, chopped
- 1 head radicchio, chopped
- 1 cup pitted Castelvetrano olives, quartered
- ½ cup sliced pepperoncini
- 1 15-ounce can chickpeas, drained and rinsed
- 6 ounces provolone cheese, chopped into ¼-inch cubes
- 3 ounces salami, thinly sliced
- 1-2 cups croutons
- 1 red onion, thinly sliced, optional
- Dressing:
- ¼ cup red-wine vinegar.
- 1 tablespoon Dijon mustard.
- 1-2 garlic cloves
- 2 teaspoons dried oregano
- Salt and black pepper, to taste.
- ½ cup extra-virgin olive oil.
Instructions
- Place all salad ingredients in a large salad bowl.
- Place all dressing ingredients in a small food processor or vitamix and process until well blended.
- Pour desired amount of dressing over salad and toss well.
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