Name: Radicchio Chopped Salad
Total time: 35 min
Yield: Serves 4 to 6
Ingredients: 1/4 cup extra-virgin olive oil; 3 tablespoons balsamic vinegar; 1 shallot, minced; Salt and pepper; 1/2 English cucumber, cut into ½-inch pieces; 1 romaine lettuce heart (6 ounces), cut into ½-inch pieces; 1 small head radicchio (6 ounces), halved, cored, and cut into ½-inch pieces; 1 apple, cored and cut into ½-inch pieces; 4 ounces goat cheese, crumbled (1 cup); 1/2 cup coarsely chopped toasted pecans; 1/2 cup dried cranberries; 1/4 cup fresh basil leaves, torn into 1-inch pieces

Why This Recipe Works

We started our chopped salad with an important step: marinating the cucumber in a flavorful combination of extra-virgin olive oil and balsamic vinegar. Then we tossed the lettuce and other stir-ins with that mixture for a fresh, assertive, and memorable chopped salad.

Before You Begin

To cut the romaine lettuce hearts into ½-inch pieces, cut each heart in half lengthwise and then cut each half lengthwise into quarters. Finally, cut each quarter crosswise into ½-inch pieces.

Instructions

Whisk oil, vinegar, shallot, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. Add cucumber to bowl and gently toss to coat with dressing; let cucumber mixture sit for 10 minutes.

Add lettuce, radicchio, apple, goat cheese, pecans, cranberries, basil, ¼ teaspoon salt, and ¼ teaspoon pepper to cucumber mixture and gently toss to combine. Season with salt and pepper to taste. Transfer to platter and serve.